Spinach Feta Egg Wrap

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 704 Calories

Ingredients

• 2 eggs, beaten
• 1 tomato, diced
• ⅓ cup feta cheese
• 1 ½ teaspoons coconut oil
• 1 large whole-wheat tortilla
• 1 cup chopped baby spinach leaves
• 1 oil-packed sun-dried tomato, chopped

Recipe Instructions

Step 1

Warm tortilla in a large skillet over medium heat.

Step 2

Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.

Step 3

Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.