Print
Spinach Egg Breakfast Wrap - A delicious, nourishing riff on a Starbucks favorite! @cookinRD | sarahaasrdn.com

Spinach Egg Breakfast Wrap


  • Author: Sara Haas
  • Yield: 1 1x

Description

Craving a yummy breakfast wrap you can make at home? Than this Spinach Egg Breakfast Wrap is for you!


Scale

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

  1. 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

  1. 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.
  2. 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