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!
Servings 1 serving
Calories 356kcal
Equipment
Ingredients
- 2 teaspoons olive oil divided
- 2 cups baby spinach
- 2 large eggs whisked
- Kosher salt
- freshly cracked black pepper
- 1 whole wheat tortilla
- 2 tablespoons sun-dried tomatoes chopped
- 2 tablespoons crumbled feta cheese
- Thinly sliced red onions
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
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.
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