Savory Spinach & Feta Breakfast Wrap
15min
10min
1
385
Chef's Note
For the best flavor, use authentic Greek feta cheese made from sheep's milk rather than cow's milk varieties. To make this wrap ahead of time, prepare the egg filling the night before and store in the refrigerator, then simply reheat and assemble in the morning for a quick breakfast on busy weekdays.
Tags
Ingredients
1 whole large flour tortilla
1 cup fresh spinach
2 large eggs
2 tablespoons feta cheese
4 whole cherry tomatoes
2 tablespoons red onion
1 clove garlic
1 teaspoon olive oil
1/4 teaspoon dried oregano
1/4 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
Instructions
- 1
Dice 4 cherry tomatoes and 2 tablespoons of red onion. Mince 1 clove of garlic.
- 2
Wash 1 cup of fresh spinach thoroughly and pat dry with paper towels.
- 3
In a small bowl, whisk 2 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper until well combined.
- 4
Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add minced garlic and diced red onion, sautéing for 2 minutes until fragrant and slightly translucent.
- 5
Add the spinach to the skillet and cook for 1-2 minutes until just wilted.
- 6
Pour the whisked eggs into the skillet with the vegetables. Cook for 2-3 minutes, gently stirring occasionally until eggs are softly scrambled but still slightly moist.
- 7
Sprinkle 1/4 teaspoon dried oregano, 1/4 teaspoon lemon zest, and 1/8 teaspoon red pepper flakes over the egg mixture. Stir to incorporate.
- 8
Warm the flour tortilla in a separate dry pan for about 20 seconds on each side or in the microwave for 10 seconds.
- 9
Place the warm tortilla on a plate and spoon the egg mixture onto the center of the tortilla.
- 10
Top with 2 tablespoons crumbled feta cheese and the diced cherry tomatoes.
- 11
Fold in the sides of the tortilla, then roll from the bottom up to form a wrap. Cut in half diagonally if desired and serve immediately.
Nutrition Information (per serving)
385
20g
32g
19g
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