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Plate with a spinach feta egg white wrap cut in half on a plate with parchment paper with a side of crumbled feta cheese, sun-dried tomatoes, spinach, and a cup of coffee.

Spinach Feta Egg White Wrap

Author: Stephanie Kay

With 472 calories and 27 grams of protein per serving, this copycat spinach feta egg white wrap recipe is perfect for a quick morning meal or a healthy meal prep idea.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 wrap 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Instructions

  1. In a large pan on medium heat, warm the olive oil, then sun-dried tomatoes and cook for 30 seconds until they release their oils and are fragrant. Add the chopped spinach and cook for an additional 1-2 minutes, stirring frequently, until completely wilted.
  2. Transfer the sun-dried tomato and spinach mixture to a bowl, add cream cheese, feta cheese, salt, and pepper, and stir with a fork until well combined. Set aside.
  3. In the same pan on low heat, pour in egg whites to cover the bottom of the pan, then cover the pan with a lid, and cook for 3-4 minutes or until the eggs are set and cooked through. Once cooked, flip the sides inwards and onto themselves to form an omelet, and remove the pan from the heat.
  4. Place the tortilla on a cutting board, and spread the sun-dried tomato cream cheese on one side, leaving at least 1 inch around the edge.
  5. Once the egg whites are cooked, transfer them to the center of the tortilla. Fold the left and right sides of the tortilla over the egg filling, then bring the bottom of the tortilla up over the filling, and roll it onto itself until closed.
  6. Return the pan to the burner on medium-high heat, place the wrap (starting unsealed side down) into the pan, and cook for 1-2 minutes per side until golden brown.
  7. Once toasted on both sides, transfer the wrap to a cutting board and slice in half before serving.
  8. To make them ahead of time or store leftovers, allow them to cool completely, then cover each wrap tightly with aluminum foil, transfer them to a freezer-safe bag or airtight container, and store them in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Frozen Spinach: Thaw 2 tablespoons of frozen spinach, press out the water completely, and add it to the pan as per step #1.

To Use Whole Eggs: Swap the liquid egg whites for 3 whole eggs, cracked and whisked.

Nutrition

Find it online: https://kaynutrition.com/spinach-feta-egg-white-wrap/