What's For Breakfast: Spinach Feta Egg Wrap

Back when we lived in Philly, my Wednesday morning routine involved getting up early for a hot yoga class at the yoga studio around the corner. Following the 6:30a class, after showering back at home, I would head back out on a Starbucks run to pick up my Wednesday-morning treat: a grande nonfat chai latte and a spinach feta breakfast wrap. Perhaps undoing all the good work from the early-morning yoga class, but in my mind, oh-so worth the splurge. 

Now that we live 45 minutes from the nearest Starbucks (le sigh), my chances to enjoy a spinach feta wrap for breakfast are few and far between. However, while perusing one of the food boards I follow (and contribute to) on Pinterest, I spied a recipe for a scrambled egg wrap with spinach, tomato, and feta cheese originally posted on Cookin' Canuck. Immediately, I knew I would have to give the recipe a try.

The recipe does not disappoint, and I think if I took out the extra ingredients (tomatoes, and in my case, some mushrooms, too), I think it would likely taste exactly like my favorite Starbucks breakfast wrap. And let's face it, making it isn't exactly rocket science; it's kind of embarrassing that I haven't tried to make one at home before. Ah well, better late than never. This breakfast wrap is definitely going in my morning meal rotation.

Spinach Feta Egg Wrap (printer-friendly version)

makes 2 servings

2 eggs

2 egg whites

3 tablespoons organic skim milk

1 teaspoon olive oil

1/2 cup chopped mushrooms

1/2 cup grape tomatoes, quartered

2 cups (packed) fresh spinach leaves, thinly sliced

sea salt and freshly ground black pepper, to taste

1 tablespoon crumbled organic feta cheese

2 whole wheat tortillas 

1. Whisk together the eggs, egg whites, and skim milk. Set aside.

2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and saute until tender. Add in the tomatoes and cook until they begin to soften, 1-2 minutes. Stir in the spinach and cooked until wilted, about 1-2 minutes more.

3. Pour in the eggs, season with salt and pepper,  and cook until they begin to set, then stir to scramble.

4. Warm the tortillas (if necessary), then place on two separate plates.

5. Spoon the egg mixture down the middle of each tortilla, leaving space at the top and bottom. Top the egg mixture with crumbled feta cheese. Fold in the ends of the tortillas and then roll to form a wrap. Cut each wrap down the middle with a knife. Serve immediately.

(adapted from this Cookin' Canuck recipe)