Feta Egg Wrap (Print Version)

A nutritious wrap featuring fluffy eggs, creamy feta, and fresh baby spinach for a healthy morning boost.

# What You'll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk (optional)
03 - Salt, to taste
04 - Black pepper, to taste

→ Vegetables

05 - 1 cup baby spinach, chopped
06 - 1 small tomato, diced
07 - 2 green onions, thinly sliced

→ Dairy

08 - 1/2 cup crumbled feta cheese

→ Wraps

09 - 2 large whole wheat tortillas

→ Optional Add-Ons

10 - 1 tablespoon fresh herbs (parsley or dill), chopped
11 - 1/2 avocado, sliced
12 - Hot sauce or chili flakes, to taste

# How to Make It:

01 - In a medium bowl, whisk together eggs, milk if using, salt, and black pepper until well combined.
02 - Heat a nonstick skillet over medium heat. Add chopped spinach and green onions; cook for one minute until wilted.
03 - Pour in the egg mixture and gently stir while cooking until eggs are just set but creamy, approximately 2 to 3 minutes. Remove from heat and fold in crumbled feta and diced tomatoes.
04 - Heat the whole wheat tortillas briefly in a dry skillet or microwave until pliable and warm.
05 - Divide the egg mixture evenly between the tortillas, topping with fresh herbs, avocado slices, or hot sauce if desired.
06 - Fold the sides of each tortilla inward and roll tightly to enclose the filling.
07 - Slice each wrap in half and serve immediately for best freshness.

# Additional Tips::

01 -
  • It comes together in under 20 minutes, which means you can actually eat it before leaving the house.
  • The protein keeps you satisfied way longer than toast alone ever could.
  • It tastes like you're taking care of yourself, but it's genuinely too easy to feel like an accomplishment.
02 -
  • Don't walk away from the eggs once they're in the pan; they go from perfectly creamy to overdone in about 30 seconds if you're not paying attention.
  • If your tortillas are cold straight from the package, they'll crack when you fold them—warming them is the one non-negotiable step that makes the difference between a neat wrap and a crumbly mess.
03 -
  • Make the egg mixture the night before, cover it, and refrigerate—you can reheat it gently in a skillet the next morning if you're really pressed for time.
  • If you prep all your vegetables the evening before, the actual cooking takes about 7 minutes, which means you can absolutely make this before work without stress.
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