Spinach/Feta/Sun-dried Tomato Breakfast Wraps


  • 6 eggs
  • 2 cups fresh baby spinach
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup sun-dried tomatoes, diced
  • 1 tablespoon fresh parsley
  • 4 spinach tortillas
  • Salt and pepper to taste
  • Olive oil cooking spray


  • Crack the eggs in a large bowl. Add parsley, salt and pepper to taste and whisk thoroughly.
  • Thinly coat a non-stick pan with olive oil spray over medium-low heat.
  • Pour 1/4 of the egg mixture into the pan and cook until the eggs are set.
  • Gently remove the eggs from the pan and place equally into each tortilla. Fill with 1/2 cup spinach and sprinkle tomatoes and cheese; roll up.
  • Serve immediately.

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