Feta Egg Wrap (Printable Version)

A protein-rich wrap with fluffy eggs, creamy feta, and fresh vegetables for a nutritious meal.

# Ingredient List:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk (optional)
03 - Salt and black pepper, to taste

→ Vegetables

04 - 1 cup baby spinach, chopped
05 - 1 small tomato, diced
06 - 2 green onions, thinly sliced

→ Dairy

07 - 1/2 cup crumbled feta cheese

→ Wraps

08 - 2 large whole wheat tortillas

→ Optional Add-Ons

09 - 1 tablespoon fresh herbs (parsley or dill), chopped
10 - 1/2 avocado, sliced
11 - Hot sauce or chili flakes, to taste

# Steps:

01 - In a medium bowl, whisk together eggs, milk if using, salt, and black pepper until combined.
02 - Heat a nonstick skillet over medium heat. Add chopped spinach and green onions, sauté for 1 minute until wilted.
03 - Pour egg mixture into the skillet and cook, stirring gently, until eggs are just set but still creamy, about 2 to 3 minutes. Remove from heat and fold in crumbled feta cheese and diced tomatoes.
04 - Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.
05 - Divide the egg mixture evenly between the two tortillas. Add fresh herbs, avocado slices, and hot sauce if desired.
06 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
07 - Slice the wraps in half and serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • Protein-packed enough to keep you satisfied through a busy morning without that mid-morning crash.
  • So quick you can realistically make this on a weekday without scrambling.
  • The feta and spinach combination tastes indulgent but it's genuinely good for you.
02 -
  • Take the pan off the heat when the eggs still look slightly underdone because they'll keep cooking and you want creamy, not rubbery.
  • The feta has to go in off heat, or it'll get weird and grainy instead of staying soft and salty.
03 -
  • Use a nonstick skillet because it makes a real difference with eggs and nothing sticks to you in a way that ruins the whole experience.
  • Keep your ingredients prepped before you start cooking because eggs move fast and you don't want to be chopping things once they hit the pan.
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