Spinach and Feta Breakfast Wraps

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup diced red onion
• 4 whole wheat tortillas
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste

Steps

1. 1 In a skillet, heat 1 tablespoon olive oil over medium heat.
2. 2 Add red onion and sauté until translucent.
3. 3 Add spinach and cook until wilted.
4. 4 In a bowl, beat eggs with a pinch of salt and pepper.
5. 5 Pour beaten eggs into skillet with spinach and onion mixture.
6. 6 Cook, stirring gently, until eggs are just set.
7. 7 Remove from heat and stir in feta cheese.
8. 8 Warm tortillas in a dry skillet or microwave.
9. 9 Divide egg mixture among tortillas, roll up tightly.
10. 10 Serve immediately.

Equipment

• Skillet
• Spatula

Variations

• Add sautéed mushrooms or diced tomatoes for extra texture and flavor.
• Use crumbled goat cheese instead of feta for a tangy twist.

Substitutions

• Substitute eggs with tofu for a vegan version.
• Use gluten-free tortillas for a gluten-free option.

Pairings

• Fresh orange juice
• Herb-roasted potatoes

Nutrition

Tips

• For extra flavor, add a sprinkle of hot sauce inside each wrap.
• If you like a creamier texture, mix in 2 tablespoons of plain Greek yogurt with the eggs before cooking.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a microwave or skillet until warmed through.

Freezing: These wraps freeze well for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of fresh fruit salad or a handful of roasted nuts for a complete breakfast.
• Pair with a hot cup of coffee or tea.

FAQ