Delicious Spinach and Feta Breakfast Wrap
Ingredients:
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1 small tomato, diced
- 1/4 cup red onion, finely chopped
- 2 whole wheat tortillas
- Salt and pepper to taste
- Olive oil or cooking spray
Instructions:
- Prepare the Ingredients:
- Crack the eggs into a bowl and whisk them until well mixed. Add a pinch of salt and pepper to taste.
- Dice the tomato and finely chop the red onion. Set aside.
- Cook the Eggs:
- Heat a non-stick skillet over medium heat and lightly coat it with olive oil or cooking spray.
- Pour the whisked eggs into the skillet and cook, stirring occasionally, until they are fully scrambled and cooked through. Remove from heat.
- Sauté the Vegetables:
- In the same skillet, add a little more oil if needed, and sauté the chopped spinach, diced tomato, and red onion until the spinach is wilted and the vegetables are softened.
- Assemble the Wrap:
- Lay the whole wheat tortillas flat on a clean surface.
- Divide the scrambled eggs evenly between the two tortillas.
- Top the eggs with the sautéed spinach, tomato, and red onion mixture.
- Sprinkle the crumbled feta cheese over the vegetables.
- Wrap and Serve:
- Roll the tortillas tightly around the filling to form a wrap.
- Cut each wrap in half if desired and serve immediately.
Enjoy this nutritious and flavorful spinach and feta breakfast wrap for a perfect start to your Saturday morning!
@cookfasteatwell Spinach and Feta Breakfast Wrap Recipe Here’s what you need to make this wrap 1 tablespoon sun-dried tomato cream cheese 1 whole wheat tortilla 1 teaspoon olive oil 1/4 cup sliced grape tomatoes 1 sun-dried tomato, sliced 1 cup fresh spinach About 2 tablespoons crumbled feta 2 eggs or 3 egg whites Pinch EACH garlic powder, onion powder, salt and pepper Additional oil or nonstick cooking spray Spread about a tablespoon sun-dried tomato cream cheese on the tortilla. Heat the olive oil in a nonstick pan. Add the grape tomatoes, sun-dried tomato, and spinach. Season with a pinch EACH of garlic powder, salt, and pepper. Cook until the spinach is wilted. Spread on the wrap. Top with crumbled feta. Whisk the eggs with a pinch of garlic powder, onion powder, pepper and salt. Wipe out your pan. Add a little oil or nonstick spray. Scramble the eggs. Place the cooked eggs on the tortilla. Fold and wrap. Wipe out of your pan again. Add a little oil or nonstick spray. Brown the tortilla on each side. Enjoy! For the Sun Dried Tomato Cream Cheese If you can’t find sun-dried tomato cream cheese, here’s how to make it. 8 ounces softened cream cheese 1/4 cup chopped sun-dried tomatoes in oil (about 2 ounces) 1 teaspoon dried oregano 1 teaspoon dried basil 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Pinch red pepper flakes 1/4 teaspoon freshly ground black pepper, plus more to taste Salt, to taste Stir together cream cheese, chopped sun-dried tomatoes, oregano, basil, garlic powder, onion powder, red pepper flakes, and black pepper. Mix until ingredients are well combined. For whipped cream cheese, use a handheld mixer and blend on medium speed until fluffy. Chill for at least an hour. This gives the dried herbs time to soften. #breakfastwrap #spinachandfeta #breakfastburrito #breakfastrecipes ♬ Best Time – Infraction Music
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