Mediterranean Feta and Spinach Breakfast Wraps
Tender baby spinach and tangy sun-dried tomatoes sautéed into soft scrambled eggs, finished with crumbly Greek feta in whole wheat wraps.
- Prep: 5 min
- Cook: 10 min
- Total: 15 min
- Servings: 3
- Cuisine: Greek
- Difficulty: Easy
- Cost: $1.94/serving
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Soy-Free
- Low-Sugar
- Low-Calorie
Tags
- sauté
- quick
- healthy
- fresh
- savory
- budget-friendly
- tangy
Ingredients
- 5 eggs (beaten)
- 2 cup baby spinach (fresh)
- 2 tablespoon sun-dried tomatoes (drained, finely chopped)
- 0.33 cup feta cheese (crumbled)
- 1 tablespoon olive oil (extra virgin)
- 3 whole wheat tortillas (wrap size)
- 0.25 teaspoon black pepper (ground)
- 0.25 teaspoon dried oregano
Instructions
- Heat olive oil in a nonstick skillet over medium heat for 1 minute. Add baby spinach and sun-dried tomatoes, cooking for 2 minutes until spinach is fully wilted.
- Whisk beaten eggs with 1/4 teaspoon black pepper and 1/4 teaspoon dried oregano. Pour egg mixture directly into the skillet with the wilted greens.
- Cook over medium-low heat for 3 minutes, stirring gently until eggs are soft-set. Stir in feta cheese and immediately remove pan from heat.
- Lay whole wheat tortillas on a clean board. Distribute egg and spinach scramble evenly across the center third of each wrap.
- Fold the bottom edge over the filling, tuck in both sides, and roll forward firmly into snug handheld wraps. Slice diagonally to serve.
Notes
Best eaten freshly prepared for peak texture. Feta adds natural saltiness, so extra salt is omitted from the seasoning.
Nutrition (per serving)
- Calories: 299
- Protein: 16.5 g
- Carbohydrates: 23.9 g
- Fat: 15 g
- Fiber: 1.1 g
- Sodium: 631 mg
- Saturated Fat: 3.9 g
- Sugar: 0.7 g
- Cholesterol: 290 mg