Spinach, Feta and Egg Wraps
I was traveling for work last week with a coworker and we stopped at Starbucks for breakfast. I am always looking for new things that I can make ahead for the week and I decided to make my own version of their wrap. They only use egg whites, but I see no issue with including egg yolks in my diet, and I think it is wasteful to toss the yolk. The yolk only makes up 1/3 of the egg’s volume, but it provides 3/4 of the egg’s calories, all of the fat soluble vitamins, and all of the choline, lutein and zeaxanthin. So, from a nutrition standpoint, I say eat the yolk!
I liked the idea of this wrap because it is easy to eat and I do not have the contents falling out, like when I make breakfast burritos. Also, you can make this with any combination of ingredients. I went with a Mediterranean inspired flavor profile but any combination would work beautifully with this cooking technique.
Ingredients:
1 Tbsp Olive Oil
15oz bag of baby spinach
3 oz sundried tomatoes, chopped
1/2 cup low fat cream cheese, softened
12 eggs, beaten
1/2 cup feta, crumbled
10 Whole grain tortillas
Directions:
Preheat oven to 325F.
In a large pan, heat olive oil over medium heat. Add spinach by the handful, cooking until wilted before adding more. Once you have wilted all spinach, set aside to cool.
Once cooled, transfer spinach to a bowl and combine with cream cheese and sundried tomatoes.
Line a half sheet pan with parchment paper (I secured the sides with binder clips). Evenly spread the spinach mixture on prepare sheet pan.
Meanwhile, beat your eggs with salt and pepper if desired. Then, gently pour the eggs over the spinach mixture, doing your best not to disturb the distribution of spinach. Sprinkle the feta over the pan.
Bake the egg mixture for about 12-14 minutes, or until the eggs are set. Remove from oven and allow to cool.
Once cool, cut into 10 equal slices. On a clean surface, add 1 slice to your tortilla, fold sides in, then fold over to create a rectangular wrap.
Place all wraps on sheet pan, and pop back in the oven for 5-7 minutes. This will proved a nice crispy tortilla, and help seal the wrap closed.
