Scrambled Egg Wrap Recipe with Spinach, Tomato & Feta Cheese
This scrambled egg wrap is an easy and healthy on-the-go breakfast option. Fresh spinach, tomatoes, feta and basil give it a Mediterranean feel.
Servings: 2 Servings
Calories: 281kcal
Ingredients
- 3 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- ½ cup cherry or grape tomatoes cut in half
- 2 cups packed fresh spinach leaves, thinly sliced
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 tablespoon 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
WW (Old Points) 6 / WW (Points+) 7
Nutrition
Serving: 1Wrap | Calories: 281kcal | Carbohydrates: 26g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 253mg | Sodium: 649mg | Potassium: 340mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3390IU | Vitamin C: 16.9mg | Calcium: 190mg | Iron: 3.3mg