Description
These Spinach and Feta Breakfast Wraps are a satisfying and healthy make-ahead breakfast option, packed with eggs, sautéed spinach, and crumbled feta cheese, all wrapped in a whole wheat tortilla.
Ingredients
- 1 tablespoon olive oil
- 1/2 small yellow onion, diced
- 4 cups baby spinach (about 4 ounces)
- Salt
- Freshly ground black pepper
- 6 large eggs
- 1/4 cup milk
- 1/2 cup crumbled feta cheese
- 4 (8- to 10-inch) whole wheat tortillas
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
- In a bowl, whisk the eggs with the milk and season with salt and pepper.
- Wipe out the skillet and return to medium heat. Add the eggs and scramble until just set. Remove from heat and stir in the spinach mixture and feta cheese.
- Warm the tortillas slightly to make them pliable. Divide the egg mixture evenly among the tortillas, sprinkle with mozzarella if using, and roll each into a burrito-style wrap.
- Wrap each in foil or parchment paper. Store in the fridge for up to 4 days or freeze for longer storage.
- To reheat, microwave for 1 to 2 minutes if refrigerated, or 2 to 3 minutes if frozen, until heated through.
Notes
- Optional shredded mozzarella adds extra creaminess but can be omitted for a lighter wrap.
- For best freezing results, allow wraps to cool completely before freezing.
- Use fresh spinach or frozen (thawed and drained) as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 210mg
