Spinach Feta Egg Wrap recipe

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Ingredients

1 large whole-wheat tortilla
1 ½ teaspoons coconut oil
1 cup chopped baby spinach leaves
1 oil-packed sun-dried tomato, chopped
2 eggs, beaten
⅓ cup feta cheese
1 tomato, diced

Nutrition Info

703.5 calories
carbohydrate: 78 g
cholesterol: 446.8 mg
fat: 36.8 g
fiber: 8.7 g
protein: 36.6 g
saturatedFat: 22.2 g
servingSize: -
sodium: 1721.5 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Warm tortilla in a large skillet over medium heat.

  2. Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.

  3. Transfer scrambled egg mixture to warm tortilla in the large skillet, top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Recipe Yield

1 serving

Recipe Note

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

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