Spinach and Feta Breakfast Wraps

Name: Spinach and Feta Breakfast Wraps
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 4 large eggs (whisked); 2 cup baby spinach (packed); 0.33 cup feta cheese (crumbled); 2 tablespoon sun-dried tomatoes (drained and chopped); 1 tablespoon olive oil; 2 whole wheat tortillas; 0.25 teaspoon kosher salt; 0.25 teaspoon black pepper (ground)

Fluffy scrambled eggs folded with sautéed baby spinach, tangy feta crumbles, and sun-dried tomatoes inside warm whole wheat tortillas.

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 2
Cuisine: Greek
Difficulty: Easy
Cost: $2.17/serving

Dietary

Vegetarian
Pescatarian
Nut-Free
Low-Sugar
Low-Calorie

Ingredients

4 large eggs (whisked)
2 cup baby spinach (packed)
0.33 cup feta cheese (crumbled)
2 tablespoon sun-dried tomatoes (drained and chopped)
1 tablespoon olive oil
2 whole wheat tortillas
0.25 teaspoon kosher salt
0.25 teaspoon black pepper (ground)

Instructions

Heat olive oil in a nonstick skillet over medium heat. Add baby spinach and sun-dried tomatoes, cooking for 1 to 2 minutes until the spinach is fully wilted.
Pour in the whisked large eggs, kosher salt, and black pepper. Stir gently with a silicone spatula for 2 minutes until soft curds begin to set.
Fold in crumbled feta cheese and remove the skillet from heat just before the eggs are fully set so they stay creamy.
Warm the whole wheat tortillas on a dry skillet or microwave for 15 seconds. Place half the egg mixture in the center of each tortilla.
Fold the sides inward and roll tightly into a wrap. Slice diagonally and serve.

Notes

Wraps can be made ahead, wrapped individually in foil, and kept in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 383
Protein: 21.6 g
Carbohydrates: 25.3 g
Fat: 21.6 g
Fiber: 1.6 g
Sodium: 1048 mg
Saturated Fat: 5.6 g
Sugar: 1.1 g
Cholesterol: 399 mg