Mediterranean Egg Wrap
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
1 serving
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Calories
356 kcal
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Cuisine
Mediterranean, American
Mediterranean Egg Wrap
Description
This recipe begins by gently wilting baby spinach in olive oil, seasoned with salt and pepper, to preserve its bright color and slightly soft texture. Scrambled eggs are cooked in the same skillet for a cohesive flavor base seasoned similarly. The wrap is assembled by layering the scrambled eggs, spinach, chopped sun-dried tomatoes, crumbled feta cheese, and red onions onto a whole wheat tortilla, which is then rolled tightly and cut in half for serving.
The combination of creamy scrambled eggs and tangy feta with the chewy, slightly sweet sun-dried tomatoes creates a flavorful Mediterranean profile. The red onions add a mild crunch and sharpness, balancing the richness of eggs and cheese. The tortilla provides a sturdy yet soft edible container that holds the ingredients well.
This wrap works well for breakfast or a light lunch and is convenient to prepare ahead. It can be stored in the refrigerator for a couple of days or frozen for longer preservation. Reheating in a skillet or toaster oven helps maintain the wrap's texture better than microwaving.
Ingredients
- 2 teaspoons olive oil divided
- 2 cups baby spinach
- 2 egg whisked, large
- kosher salt
- black pepper
- 1 whole wheat tortilla
- 2 tablespoons sun-dried tomatoes chopped
- 2 tablespoons feta cheese crumbled
- red onions thinly sliced
Instructions
- Heat 1 teaspoon oil in a medium nonstick skillet over medium high heat. Add spinach and cook until wilted, 4-5 minutes. Season to taste with salt and black pepper. Remove spinach and set aside.
- In same skillet, heat remaining 1 teaspoon olive oil and add egg. Mix around with a rubber spatula and cook until eggs are scrambled, 3-4 minutes. Season to taste with salt and black pepper.
- Assemble wrap. In the center of the wrap, add eggs, spinach, sun dried tomatoes, feta, and then onions. Wrap, cut in half, and serve immediately.
Notes
- Enjoy the egg wrap immediately for best texture and flavor.
- Wrap tightly in foil and refrigerate for up to 2 days if storing leftovers.
- For freezing, roll with fillings securely wrapped in foil and place in freezer-safe container for up to 3 months.
- Reheat frozen or refrigerated wraps in a skillet or toaster oven for better texture retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 356kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 328mg | 109% |
| Sodium | 551mg | 23% |
| Potassium | 121mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 780IU | 16% |
| Calcium | 155mg | 16% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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