Spinach, Mushroom, and Feta Breakfast Wraps

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup feta cheese, crumbled
• 4 whole wheat tortillas
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Salt to taste
• Optional: Hot sauce

Steps

1. 1 In a large skillet, heat 1 tablespoon olive oil over medium heat.
2. 2 Add mushrooms and sauté until tender, about 5 minutes.
3. 3 Add spinach, garlic powder, and black pepper, cooking until spinach is wilted.
4. 4 In a separate bowl, whisk eggs with a pinch of salt.
5. 5 Pour eggs into the skillet with the spinach and mushrooms, scrambling until just set.
6. 6 Remove from heat and stir in feta cheese.
7. 7 Warm tortillas in a dry skillet or microwave.
8. 8 Divide the egg mixture among the tortillas and fold into wraps.

Equipment

• Skillet
• Spatula
• Microwave or second skillet

Variations

• Add diced tomatoes for a tangy twist.
• Include diced bell peppers for a pop of color and sweetness.

Substitutions

• Use cheddar cheese if feta is unavailable.
• Substitute spinach with kale for a heartier green.

Pairings

• Fresh fruit salad
• Roasted potatoes

Nutrition

Tips

• For extra flavor, add a dash of hot sauce to the egg mixture.
• Ensure eggs are not overcooked; they should still be slightly runny when removed from heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave or skillet.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with fresh fruit and a side of Greek yogurt.
• Pair with a strong cup of coffee for an energizing start to your day.

FAQ