I am a sucker for a good breakfast wrap or sandwich. There’s just something so lovely about warm, fluffy eggs tucked into a whole wheat tortilla or sandwiched between a toasted English muffin. It’s pure breakfast (or anytime!) perfection.
My Breakfast Weakness
There happens to be a little place (ok, it’s a hugely popular chain of places) that sells coffee and a DELICIOUS egg white wrap. I only “treat” myself to that wrap when I’m traveling, but man, I just love it. Sure, it’s not as lovely as a freshly cooked egg, but it’s still pretty darn good. So I buy them, but I always think, “why don’t I just make this same thing at home?” Great question!
My Breakfast Wrap Recipe
So, that’s what I did, I re-created, well, re-formulated that little egg breakfast wrap into something all my own. And guess what, it was simple. Yes, so darn easy and if you tell me it’s not, I will come to your house and show you just how easy it is! Here’s how it goes down, you use ONE PAN! Yes, just one, to cook the spinach and the egg. Then you make a super simple sauce that’s just roasted red peppers, Greek yogurt and garlic. Then you load it all on a whole wheat tortilla, top it with feta cheese, roll up, enjoy and then say, “thanks Sara!” 🙂
Make It Or Buy It?
Well, this one is totally up to you. While time and location can dictate what your breakfast sometimes looks like, it’s good to know YOU can do this yourself too. I know that cooking in the morning (let alone anytime) can sometimes be a struggle. But the only thing stopping your breakfast success is YOU! So get out of your own way and get into that kitchen of yours. Now go make this wrap! Sorry to be so bossy!
Spinach Egg Breakfast Wrap
- Yield: 1 1x
Description
Craving a yummy breakfast wrap you can make at home? Than this Spinach Egg Breakfast Wrap is for you!
Ingredients
For the yogurt sauce
- 2 tablespoons plain Greek yogurt
- 1 clove garlic
- 1 roasted red pepper, halved
For the wrap
- 1 teaspoon olive oil
- 2 cups baby spinach
- 2 large eggs
- 1 tablespoon milk
- 1 whole wheat or whole grain tortilla (6 or 8 inch), warmed
- 1 tablespoon crumbled feta cheese
Instructions
For the yogurt sauce
- In a blender or the bowl of a small food processor, process the yogurt with the garlic and half of the roasted red pepper. Blend until smooth. Take 1 tablespoon and spread down the middle of the tortilla. Cover the rest and refrigerate for another use.
For the wrap
- Chop the other half of the pepper. Set a non-stick pan over medium heat. Add the oil to the pan and once hot, add the chopped pepper and spinach and a pinch of salt and cook until just wilted, about 1-2 minutes. Remove mixture from pan and place on the tortilla.
- In a bowl, whisk the eggs with the milk, then pour into non-stick pan and cook for one minute. Do not stir. Using a spatula, gently fold and lift the egg mixture, allowing the uncooked portions to flow under and cook. Cook for 3-4 minutes or until eggs are cooked, but still moist. Place on top of spinach. Garnish with feta cheese and roll up.
Notes
Use extra sauce on sandwiches or tacos!
- Category: Breakfast
