Mediterranean Egg Wrap
This breakfast wrap is made with scrambled eggs, spinach, sun-dried tomatoes, feta, and red onion. It cooks in one skillet and is easy to wrap in foil for breakfast on the go.
Servings: 1 serving
Equipment
Ingredients
- 2 teaspoons olive oil divided
- 2 cups baby spinach
- 2 large eggs whisked
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 whole wheat tortilla
- 2 tablespoons sun-dried tomatoes chopped
- 2 tablespoons crumbled feta cheese
- Red onions thinly sliced
Instructions
- 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.
Video
Notes
My Top Tip: Start with the scrambled eggs, then add the spinach and everything else on top. It gives the smaller fillings something to sit on and keeps them from sliding all over the tortilla when rolling it up.
Storage: Store your breakfast wrap tightly wrapped in foil or in an airtight container in the fridge for up to 2 days. Reheat it in a skillet over medium-low heat or in the air fryer until warmed through. For the best texture, keep the filling and tortilla separate and assemble it just before eating.
Freezing: Wrap it in foil and place it in a freezer-safe bag for up to 1 month. Thaw it overnight in the fridge, and reheat until warmed through.
Nutrition
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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