Spinach, Herb & Feta Egg Wrap

Spinach, Herb & Feta Egg Wrap

Meal prep these little wraps for quick and easy breakfasts that are totally gluten free, vegetarian, and delicious! When you are ready to eat, gently unfold the wrap and place it in a toaster oven or under your oven’s broiler to lightly melt the cheese. Wrap it up and enjoy a fancy breakfast, keto style.

Enter the modified coffee chain favorite: Spinach, Herb, & Feta Wrap!

After I swore off grains, I would make this by just whipping up eggs and tossing them with spinach, herbs, and feta but that was a less than portable breakfast. By using the egg as the outer layer, you can take this to work or pack it as a lunch!

The wrap is made of a mixture of egg whites and whole eggs whipped with sesame oil to take the texture from “omelet style” to a more flexible and unique texture perfect for filling! Wilted baby spinach and hunks of tangy feta twirl around in fragrant basil and slightly sweet sun-dried tomato bits. You can also increase the flavor by using sun-dried tomato feta and adding a drizzle of oil before wrapping. Sold yet?

Yields 2 single serving Spinach, Herb & Feta Wraps.

Ingredients

• 5 large eggs
• 3 large egg whites
• 1 teaspoon sesame oil
• ½ teaspoon salt
• 2 cups spinach, fresh
• ½ cup feta cheese, crumbled
• 4 leaves basil, roughly chopped
• 3 whole sundried tomatoes, chopped
• Optional: 1 teaspoon olive oil

Directions

For the Wrap

1. In a large mixing bowl combine your whole eggs, egg whites, salt, and sesame oil.

2. Whisk together until the mixture is slightly foamy. About :30 to 1 minutes of whisking should bring the desired consistency.

3. Use a non-stick pan or a pan prepared with cooking spray. I used a square 9 ½ non stick pan because I feel a square egg wraps easier. Allow the pan to reach medium heat. Pour half of the egg mixture into the skillet, cover and reduce the heat to medium-low.

4. Once the wrap is cooked through and there is no raw egg left in the center, remove from the pan and cool on a paper towel or plate. Prepare the second wrap in the same way, cooking medium-low and slow.

For the Filling

1. Place spinach in the skillet used for the eggs on low heat to gently wilt the leaves. If you prefer soft leaves, leave them in the pan for about a minute.

2. Portion out the feta, sun-dried tomatoes, basil, and oil (if using) and prepare to fill your wraps.

3. Begin with a layer of wilted spinach, followed with the feta, basil, and drizzle of oil.

4. Roll from one end to the other. Wrap in parchment to make eating on-the-go easier!

This makes a total of 2 single-serving Spinach, Herb and Feta Wraps. Each wrap comes out to be 361.5 Calories, 25.27 g Fat, 4.06 g Net Carbs, and 27.55 g Protein.