Spinach Feta Egg White Breakfast Wraps

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 1 tbsp olive oil
• 5 oz baby spinach
• 1, minced garlic clove
• 2 cups (from carton or about 12 whites) egg whites
• 2 large whole eggs
• 3/4 tsp, divided kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 3/4 cup crumbled feta cheese
• 1/3 cup, drained and chopped sun-dried tomatoes in oil
• 4 (10-inch) large whole-wheat or spinach tortillas
• 2 tbsp chopped (optional) fresh dill or parsley

Instructions

1. 1Heat olive oil in a large nonstick skillet over medium heat. Add the baby spinach and minced garlic; cook 2–3 minutes, tossing constantly, until spinach is fully wilted and any liquid has evaporated. Transfer spinach to a plate and roughly chop if leaves are large.
2. 2In a bowl whisk together the egg whites, whole eggs, salt, pepper, and oregano until well combined and slightly frothy.
3. 3Return the skillet to medium-low heat (no need to add more oil if nonstick). Pour in the egg mixture. Let it sit undisturbed 30 seconds, then gently push the cooked edges toward the center with a spatula, tilting the pan so uncooked egg flows underneath.
4. 4Continue cooking 3–4 minutes total until eggs are softly set but still moist. Sprinkle the wilted spinach, crumbled feta, and chopped sun-dried tomatoes evenly over the eggs.
5. 5Fold the eggs over themselves a couple of times to distribute the fillings, then remove from heat so they stay tender. Taste and add the remaining salt if needed.
6. 6Warm the tortillas one at a time in a dry skillet 20 seconds per side or wrap in a damp paper towel and microwave 20 seconds until pliable.
7. 7Divide the egg mixture down the center of each tortilla. Sprinkle with fresh dill or parsley if using. Fold in the sides, then roll tightly from the bottom into a burrito-style wrap.
8. 8Optional: return wrapped burritos seam-side down to the skillet over medium heat for 1 minute per side to lightly crisp the exterior and melt the feta further.
9. 9Slice in half on the diagonal and serve hot. Wraps can be cooled, wrapped in foil, and refrigerated up to 3 days; reheat in a 350°F oven for 10–12 minutes or microwave 60–90 seconds.