Mediterranean Egg Wrap
This Mediterranean Egg Wrap is a breakfast sandwich that is packed with protein, color and incredible flavor- perfect for on-the-go mornings!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Servings: 1 serving
- 2 teaspoons olive oil divided
- 2 cups baby spinach
- 2 large eggs whisked
- Kosher salt
- Black pepper
- 1 whole wheat tortilla
- 2 tablespoons sun-dried tomatoes chopped
- 2 tablespoons crumbled feta cheese
- Red onions thinly sliced
Heat 1 teaspoon oil in a medium nonstick skillet over medium high heat. Add spinach and cook until wilted, 4-5 minutes. Season to taste with salt and black pepper. Remove spinach and set aside.
In same skillet, heat remaining 1 teaspoon olive oil and add egg. Mix around with a rubber spatula and cook until eggs are scrambled, 3-4 minutes. Season to taste with salt and black pepper.
Assemble wrap. In the center of the wrap, add eggs, spinach, sun dried tomatoes, feta, and then onions. Wrap, cut in half, and serve immediately.
Storage: The egg wrap is best enjoyed immediately after making. However, you can tightly roll it in foil and store in the fridge for up to 2 days. Reheat in a skillet or toaster oven for best results.
Freezer Instructions: After you've added all the fillings to your wrap and rolled it tightly, cover it tightly in foil. Store it in a plastic freezer-safe container for up to 3 months.
Serving: 1g | Calories: 356kcal | Carbohydrates: 24g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 328mg | Sodium: 551mg | Potassium: 121mg | Fiber: 3g | Sugar: 2g | Vitamin A: 780IU | Calcium: 155mg | Iron: 2.6mg
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