Egg, Feta, and Tomato Wrap
Ingredients
Scale
- 1/2 tsp olive oil
- 2 cups baby spinach
- 2 eggs whisked
- 1 whole wheat tortilla
- 2 tbsp sun dried tomatoes chopped
- 2 tbsp feta cheese crumbled
Notes
Used bell pepper instead of sun dried tomatoes. Couldn't brown the tortilla since it was too stuffed, but that was fine.
Directions
- Heat the oil a large nonstick skillet over medium-low heat. Once warm, add the spinach and cook until just wilted, about one to two minutes. Remove and set aside.
- In the same skillet, add the whisked eggs and season with salt and pepper. Cook until the eggs are set and fluffy, about two to three minutes. Remove and set aside with the spinach.
- Lay the tortilla on a flat surface and add the spinach, eggs, tomatoes and feta. Roll tightly, tucking in all sides.
- Heat the same nonstick skillet over medium-low heat. Add the wrap and heat through until lightly browned on all sides, turning as needed, about three to four minutes. Remove, slice in half and enjoy!