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Spinach Feta Egg Wrap


"This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese."
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15 m servings 704 cals
Original recipe yields 1 servings (1 serving)

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  1. Warm tortilla in a large skillet over medium heat.
  2. Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
  3. Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Nutrition Facts

Per Serving: 704 calories; 36.8 g fat; 78 g carbohydrates; 36.6 g protein; 447 mg cholesterol; 1721 mg sodium. Full nutrition

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Read all reviews 3
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I made these for a potluck brunch party, and they were a hit! I made two big batches of the insides and just heated the tortillas at the last minute, stuffed them and put all ten wraps/burritos ...

My dad and I made it for breakfast, bug hit with everyone in the family. For my moms, we substituted her eggs with avocado. The whole thing was delicious.

This was a simple tasty breafast. I will be making them again.