We love scrambled egg sandwiches and I’m always putting new combos together. This one’s flavor profile is perfect for brunch. It’s sweet, savory, salty, tart, and fresh. You can make one or a bunch.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
Heat tortilla in a microwave until soft and pliable, about 15 seconds.
Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.
Per Serving: 411 calories; protein 19.4g; carbohydrates 21.9g; fat 27.5g; cholesterol 224.6mg; sodium 1131.5mg.