Egg, Spinach and Feta Breakfast Wraps Ready Set Eat
Sprinkle in a little sea salt and ground pepper while cooking. Prep wraps - Warm up the tortilla for a few seconds in the microwave or oven and spread on a layer of hummus. Place the egg scramble in the center of the tortilla, top with sun-dried tomatoes and feta. Sprinkle a little more salt and pepper as well as hot sauce if using.
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Remove from heat and cut into 5 pieces. Meanwhile, melt the softened cream cheese in the microwave for 20-30 seconds, then mix in sundried tomatoes and salt & pepper to taste. Spread each whole wheat wrap with a bit of the cream cheese spread, then top with spinach. Add egg white, then top with feta and extra sundried tomatoes.
Feta Egg Wrap stock photo. Image of sliced, vegetable 27964912
Heat the olive oil in pan over medium heat. Pour the egg whites into the pan and stir until soft and scrambled. Then remove them from the heat. Assemble the wrap by spreading the cream cheese in the wrap, followed by the eggs, spinach, sundried tomatoes, and feta cheese. Feel free to season with a little salt and pepper, as well.
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Instructions. Place the egg whites* into a bowl and whisk until combined. Set aside. Heat a large skillet pan over medium heat. Add the olive oil from the sun dried tomatoes to the skillet. When the olive oil is fragrant, add the spinach to the skillet and sauté until it is wilted (about 2-3 minutes).
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Step 2: Cook your egg whites. When the oil is hot and shimmering, pour in the egg whites. Season with salt and pepper. Cook, stirring, until opaque and soft-firm. Form the egg whites into a rectangle, then slide them into the middle of the tortilla.
Spinach Feta Egg Wrap Recipe · i am a food blog i am a food blog
For the Filling. 1. Place spinach in the skillet used for the eggs on low heat to gently wilt the leaves. If you prefer soft leaves, leave them in the pan for about a minute. 2. Portion out the feta, sun-dried tomatoes, basil, and oil (if using) and prepare to fill your wraps. 3.
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Prepare your Breakfast Wrap. Meanwhile, grab a sheet of lavash flatbread and spread a generous 31g of reduced-fat cream cheese over its surface. Season with a dash of salt & pepper, setting the stage for a delightful burst of creaminess. Assemble your masterpiece by placing the cooked egg mixture onto the cream cheese-laden lavash.
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In a small bowl, add spinach, cream cheese, chopped sundried tomatoes, italian seasoning, garlic powder, and salt & pepper. Mix well. Spray the same frying pan with cooking spray. Add the egg whites and cover the pan. Let the egg whites steam until cooked through, about 2-3 minutes.
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To assemble the copycat Starbucks Spinach Feta Wrap: Warm the tortilla in a large skillet over medium heat for 1-2 minutes on each side to make it easier to fold. Place the tortilla on the work surface. Place the cooked egg whites and spinach mixture on the bottom third of the tortilla. Spread a few pieces of sun-dried tomatoes on top of the.
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Heat a saucepan over medium heat and cook spinach until wilted. Transfer the spinach to some paper towels or a dish towel and squeeze out the liquid. Place the spinach in a bowl and mix in the cream cheese and sun-dried tomatoes, oregano garlic powder and salt. Add the egg whites to the pan and cook until soft.
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Directions. Heat a pan with a little olive oil on medium heat and cook the spinach for 3-4 minutes until its wilted. Whisk the eggs and add them to the pan with the spices and feta cheese. Scramble the eggs and cook on medium/low for about 7-10 minutes until the eggs are cooked through. Assemble your breakfast wraps with a layer of pesto spread.
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Credit: Sarah Beling. 4. Cook your egg: Immediately after adding your feta, crack one egg directly into the center of the cheese. Add a sprinkle of black pepper and red pepper flakes to your desired spice level, cover, and let cook for two to three minutes until your feta and egg whites are golden-brown and crispy, but your egg yolk remains runny.
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Instructions. Place a non stick pan on medium heat and coat with oil or cooking spray. Add the egg whites once warm, season with salt and pepper and cook. Fold the egg on itself twice to make a log and transfer to a plate. Cook the spinach with salt and pepper on medium heat until wilted for 2-3 minutes.
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Add the grape tomatoes and cook until they start to soften. Add the spinach. Season with a pinch of garlic powder, salt, and pepper. Cook until the spinach is wilted. Place the cooked spinach and tomatoes onto the tortilla. Top with feta. Whisk the eggs with a pinch of garlic powder, onion powder, pepper and salt.
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Warm tortilla in a large skillet over medium heat. Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
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5. To assemble, just spread some of the sun-dried tomatoes spread onto the wrap, layer on the cooked egg whites and spinach, another sprinkle of feta cheese, and wrap it up like a burrito. 6. Heat up the pan you cooked the eggs and spinach in and gently brown both sides of the wrap to help it stay together and get it nice and crispy.
