by Marianne Plunkert
Overall rating: 3.0 of 5
Meal Description and Cooking Instructions
The Spinach, Egg & Cheese Wrap arrived in a 2-compartment plastic tray with a 6-inch whole wheat tortilla shell in one section and about ½ cup of a spinach/scrambled egg whites concoction in the other.
The heating instructions called for the entrée to be microwaved on high for 30 to 40 seconds. I nuked mine for 50 seconds to ensure everything was sufficiently warm.
The meal plan called for me to add a non-fat dairy product to the eDiets-provided entrée. I had my old standby—plain, non-fat Greek yogurt. Have I mentioned I’m getting sick of it?
Spinach, Egg & Cheese Wrap
My General Impressions
I like fresh spinach, but I’m not a big fan of the frozen or canned variety. The spinach used in this entrée tasted like canned spinach to me, and, unfortunately, that was the dominant flavor of this spinach, egg, and cheese wrap.
I did not see or taste any cheese. I did find it on the list of ingredients, but it was among the last on the list. I think more cheese could have significantly improved the flavor of the filling.
The filling appeared watery in the tray in which it arrived, so I used a slotted spoon to spoon it into the tortilla shell. It still proved to be overly moist, to the point of making the tortilla shell soggy, which did nothing to enhance the nondescript texture of the entire meal.
This entrée does rank up there insofar as its nutritional content is concerned, however. It is reasonably low-fat, with only 40 fat calories in its total 180 calories. It contains 18 grams of protein, and 15 grams of carbohydrates, with 2 grams of fiber and zero grams of sugar.
It provides 40% of the recommended average daily dose of Vitamin A and 20% of the iron. It also supplies 4% of the daily Vitamin C requirement and 8% of the calcium.
This meal offers nothing from the fruit group of the fruit pyramid. Although milk and cheese are listed among the ingredients, the non-fat yogurt I contributed to this breakfast was responsible for a serving from the dairy group. I doubt that the spinach was sufficient to count as one full serving of vegetables, but the egg whites probably came close to providing a full serving of protein.
On a scale of 1 to 5, this meal gets only a “3” from me. It was edible, but not very tasty—unless you happen to like the taste of canned spinach. There seemed to be no seasoning, and, indeed, other than salt, I found none on the list of ingredients. I discerned no cheese flavor, even though the name of this entrée is “Spinach, Egg & Cheese Wrap.”
The watery consistency of the spinach/egg filling caused the tortilla shell to become soggy, and the texture of the meal was terrible. The only thing I can say good about it is that the dark green of the spinach did add some color to the dish. If I see it among next week’s breakfast meals, I will definitely be making a substitution.
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