Egg, Spinach & Feta Breakfast Wrap

Name: Egg, Spinach & Feta Breakfast Wrap
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: Greek, American, Mexican
Ingredients: 1 cup Baby Spinach; 1.5 tsp Coconut Oil; 1 whole Diced Tomatoes; 2 whole Eggs; 0.33 cup Feta Cheese; 1 whole Sun-Dried Tomato; 1 whole Tortilla

Breakfast 🍳Lunch 🥪Snack 🍿 Greek 🇬🇷American Mexican High-Protein 💪Sugar-Free Vegetarian 🥦Halal 🕌Comfort-Food Pescatarian 🐟

Egg, Spinach & Feta Breakfast Wrap layers creamy scrambled eggs with wilted spinach and tangy feta, while sun-dried tomato adds a concentrated burst of sweetness and umami. Wrapped in a warm whole-wheat tortilla and finished with fresh diced tomato, it’s balanced, bright, and satisfying—perfect for busy mornings or a light brunch.

Prep10 mins
Cook5 mins
Serves1
DifficultyEasy

1

Heat the tortilla in a large skillet over medium heat.
2

In a separate skillet over medium-high heat, melt the coconut oil. Cook the spinach and tomato in the hot oil until the spinach wilts, about 1 minute. Add the eggs and scramble until almost set, about 2 minutes. Sprinkle the feta cheese over the eggs and keep cooking until the cheese melts, about 1 minute more.
3

Move the scrambled egg mixture to the warm tortilla in the large skillet; add the diced tomato on top. Roll the tortilla and leave it in the skillet just long enough for the wrap to hold its shape, about 30 seconds.