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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.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Breakfast
Cuisine: American
Keyword: Healthy Breakfast
Servings: 2 Servings
Calories: 281kcal


  • 3 large eggs
  • 3 tablespoons water
  • 1 teaspoon olive oil
  • 1/2 cup cherry or grape tomatoes cut in half
  • 2 cups packed fresh spinach leaves, thinly sliced
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 tablespoon crumbled feta cheese
  • 2 basil leaves thinly sliced
  • 2 whole wheat tortillas I use medium-sized tortillas


  • 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.


WW (Old Points) 6 / WW (Points+) 7


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