Recipes
Spinach, Feta and Red Pepper Wraps
Mediterranean-inspired wraps bring together the salty bite of feta with tender sautéed vegetables in a portable format. The key lies in cooking the red peppers and spinach before adding the eggs, allowing the vegetables to release their moisture and concentrate their flavours. A quick scramble creates soft folds of egg that cradle the filling. These wraps come together in minutes and makes a great grab-and-go breakfast or after-school snack.
Serves
2
Prep Time
10 min
Cook Time
10 min
Print RecipeIngredients
- 2 whole wheat flour tortillas (7 inch/18 cm), warmed
- 3 eggs
- ¼ tsp (1.25 mL) each salt and pepper
- Pinch chili powder
- 1 tbsp (15 mL) olive oil
- 1 clove garlic, minced
- 2 tbsp (30 mL) finely chopped red pepper
- 1 tbsp (15 mL) finely chopped onion
- 2 cups (500 mL) fresh baby spinach
- ¼ cup (60 mL) crumbled feta cheese
Instructions
- Step 1
Whisk together eggs, salt, pepper and chili powder; set aside. In 8-inch (20 cm) nonstick skillet, heat half of the oil over medium heat; sauté garlic, red pepper and onion for 2 minutes. Add spinach; sauté for 1 to 2 minutes or just until wilted.
- Step 2
Add remaining oil to skillet and pour in egg mixture. Cook for 3 to 4 minutes or until egg mixture starts to set around the edges. Flip over and cook until fully set.
- Step 3
Divide omelette in half. Wrap half of the omelette and half of the cheese in each tortilla.
Tips
Tip: Kick it up by drizzling the omelette with chili garlic paste or Sriracha hot sauce before wrapping in tortilla.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 340 |
| Fat | 21 g |
| Saturated Fat | 7 g |
| Trans Fat | 0 g |
| Carbohydrate | 21 g |
| Fibre | 3 g |
| Sugars | 2 g |
| Protein | 16 g |
| Sodium | 890 mg |
