Name: Pregnancy Recipe: Whole Wheat Wrap with Scrambled Eggs and Avocado
Total time: 15 min
Yield: 4

Introduction

This simple meal provides you with valuable energy, fiber, and healthy fats for your day. Whole grains and avocado keep you comfortably full, while well-cooked scrambled eggs offer a wonderful source of protein. It is an easy, comforting dish that fits perfectly into your daily routine.

Ingredients

For 2 to 3 portions, you will need the following:

4 whole wheat wraps (tortillas)
4 to 5 fresh eggs
1 ripe avocado
1 handful of cherry tomatoes
1 small handful of fresh spinach (washed)
2 tablespoons of pasteurized milk
A little oil or butter for the pan
A pinch of salt and pepper

Preparation

Wash the avocado thoroughly before cutting, halve it, and slice the flesh into thin strips.
Wash and halve the cherry tomatoes, and set the washed spinach aside.
Whisk the eggs with the milk in a bowl and season the mixture lightly with salt and pepper.
Heat a little oil or butter in a non-stick pan over medium heat.
Pour in the egg mixture and cook the scrambled eggs completely, stirring constantly until there are no runny spots left.
Warm the whole wheat wraps briefly in a second pan or in the microwave.
Fill the warm wraps with spinach, tomatoes, avocado, and the hot, fully cooked scrambled eggs.
Fold the sides of the wraps inward, roll them up tightly, and enjoy your meal.

Good to know

Always wash avocados before cutting them so that no bacteria from the skin can reach the flesh. If you do not eat all the wraps right away, you can store the ingredients separately in the fridge and assemble them fresh the next day.

When things feel difficult

Towards the end of pregnancy, the belly often presses against the stomach, making heartburn more frequent. In this case, you can leave out the tomatoes and cut the wrap into smaller pieces to enjoy as mini-meals throughout the day.

Note

For personal questions about your diet or if you are unsure what is best for you right now, you can always reach out to your obstetrician, gynecologist, or midwife.

Preparation

Wash the avocado thoroughly before cutting, halve it, and slice the flesh into thin strips.

Wash and halve the cherry tomatoes, and set the washed spinach aside.

Whisk the eggs with the milk in a bowl and season the mixture lightly with salt and pepper.

Heat a little oil or butter in a non-stick pan over medium heat.

Pour in the egg mixture and cook the scrambled eggs completely, stirring constantly until there are no runny spots left.

Warm the whole wheat wraps briefly in a second pan or in the microwave.

Fill the warm wraps with spinach, tomatoes, avocado, and the hot, fully cooked scrambled eggs.

Fold the sides of the wraps inward, roll them up tightly, and enjoy your meal.