YOUR SOLIN GENERATED RECIPE
Mediterranean Feta and Veggie Breakfast Wrap
Pan-seared egg whites and spinach folded with tangy feta cheese into a warm whole wheat tortilla for a savory and satisfying morning meal.
INGREDIENTS
0.75 cup egg whites
1 large egg
1.5 oz feta cheese
0.25 cup nonfat Greek yogurt
1 large whole wheat tortilla
1 cup baby spinach
0.25 cup red bell pepper
1 tsp extra virgin olive oil
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a small bowl, whisk together the liquid egg whites, whole egg, sea salt, black pepper, and dried oregano until well combined.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced red bell pepper and sauté for 3-4 minutes until softened.
Add the baby spinach to the skillet and cook for 1 minute until just wilted.
Pour the egg mixture into the skillet with the vegetables. Using a spatula, gently scramble the eggs until they are fully set and fluffy.
While the eggs cook, warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds.
Spread the Greek yogurt down the center of the warm tortilla.
Top the yogurt with the scrambled egg and veggie mixture, then sprinkle the crumbled feta cheese evenly over the top.
Fold the sides of the tortilla inward and roll tightly to form a wrap. Slice in half and serve immediately.