Spinach and Feta Egg Wraps
Spinach and Feta Egg Wraps are protein-packed breakfast wraps filled with scrambled eggs, spinach, feta, and pesto. They're freezer-friendly, easy to meal prep, and perfect for busy mornings.
Ingredients
- 4 whole-wheat wraps or large tortillas
- 8 large eggs
- 6 ounces fresh spinach
- 4 ounces feta cheese crumbled
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 –3 tablespoons pesto
- Olive oil
Instructions
- Heat a large skillet over medium heat with a drizzle of olive oil.
- Add the spinach and cook for 3–4 minutes until completely wilted.
- In a bowl, whisk together the eggs, salt, garlic powder, and black pepper.
- Pour the eggs into the skillet with the spinach and add the crumbled feta cheese.
- Cook over medium-low heat, stirring gently, until the eggs are soft, fluffy, and fully cooked, about 7–10 minutes.
- Warm the whole-wheat wraps slightly to make them easier to roll.
- Spread a thin layer of pesto down the center of each wrap.
- Divide the egg mixture evenly among the wraps.
- Fold in the sides and roll tightly into burrito-style wraps.
- Wrap each Spinach and Feta Egg Wrap in parchment paper or foil
Notes
- Whole-wheat tortillas add extra fiber, but regular flour tortillas also work well.
- Homemade pesto provides the freshest flavor.
- Add sliced avocado after reheating for extra creaminess.
- Pair with fresh fruit or yogurt for a complete breakfast