Рецепт Scrambled Egg Wrap Recipe with Spinach, Tomato & Feta Cheese
What happened to Saturday mornings? When my kids were little, the first morning of the weekend meant nothing more than a couple of episodes Scooby-Doo, a load or two of laundry and a leisurely breakfast of pancakes or waffles. Times have changed for us and I’m sure many of you are in the same boat.
Nine o’clock soccer games mean early-bird long runs. Actually, my running partner and I meet on our designated corner before the birds have even considered uttering their first tweets. A long run, a quick shower and a slap-job of makeup to cover up the under-eye bags from the Friday night partying (ha…yeah, right) leaves about ten minutes for breakfast. Pancakes and waffles are not happening.
Sometimes a bowl filled with my favorite yogurt parfait will do the trick, but other times the whole family is craving something warm “to go”. Breakfast wraps work perfectly for those mornings.
The night before, whisk together the eggs, chop the spinach and cut the tomatoes in half. In the morning, all you have to do is throw it all together in a pan, scoop the mixture into whole wheat wraps with a little feta cheese and basil, and head to the car. It’s a high-protein, high-fiber breakfast that will keep the whole family fueled up for the morning. Plus, you’ll already have a serving or two of vegetables under your belt before noon.
The recipe:
In a medium bowl, whisk together the eggs and water. Set aside.
Heat the olive oil in a large nonstick skillet set over medium heat. Add the cherry tomatoes and cook until the tomatoes are starting to soften, 1 to 2 minutes.
Stir in the spinach and cook until the spinach is wilted, about 1 minute.
Pour in the egg mixture, salt and pepper, and cook until the eggs are scrambled, stirring occasionally.
Place tortillas on 2 plates and spoon half of the egg mixture down the center of each tortilla leaving room at each end.
Fold in the ends, roll up the tortillas, then cut each wrap in half. Serve.
- More egg recipes:
- Cookin’ Canuck’s Quick Mushroom, Zucchini & Thyme Saute with Fried Egg
- Cookin’ Canuck’s Western Omelet Breakfast Sandwich with Ham, Peppers & Salsa
- A Spicy Perspective’s Middle Eastern Deviled Egg Baskets
- Willow Bird Baking’s Breakfast Stuffed Mushrooms
- Kalyn’s Kitchen’s Fifteen Minute Salsa Verde Eggs
- Scrambled Egg Wrap Recipe with Spinach, Tomato & Feta Cheese
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 3 large eggs
- 3 tbsp water
- 1 tsp olive oil
- 1/2 cup cherry or grape tomatoes, cut in half
- 2 cups (packed) fresh spinach leaves, thinly sliced
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 1 tbsp crumbled feta cheese
- 2 basil leaves, thinly sliced
- 2 whole wheat tortillas (I use medium-sized tortillas)
Instructions
In a medium bowl, whisk together the eggs and water. Set aside.
Heat the olive oil in a large nonstick skillet set over medium heat. Add the cherry tomatoes and cook until the tomatoes are starting to soften, 1 to 2 minutes.
Stir in the spinach and cook until the spinach is wilted, about 1 minute.
Pour in the egg mixture, salt and pepper, and cook until the eggs are scrambled, stirring occasionally.
Place tortillas on 2 plates and spoon half of the egg mixture down the center of each tortilla leaving room at each end.
Fold in the ends, roll up the tortillas, then cut each wrap in half. Serve.
Notes
Calories 268 / Total Fat 11.5g / Saturated Fat 3.8g / Cholesterol 191.3mg / Sodium 641mg / Total Carbohydrates 25.5g / Fiber 3.7g / Sugars 3.3g / Protein 15.6g / WW (Old Points) 6 / WW (Points+) 7
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