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Egg White Breakfast Wrap With Spinach & Feta (High Protein, Low Cal) - A Fresh, Satisfying Start

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings

Ingredients
  

  • Egg whites (from a carton or 4–5 whites from whole eggs)
  • Fresh spinach (2 packed cups)
  • Feta cheese (about 2 tablespoons, crumbled)
  • Whole-wheat or low-carb tortilla (8–10 inch)
  • Olive oil or cooking spray (1 teaspoon or a light spray)
  • Salt and black pepper
  • Garlic powder or minced garlic (optional)
  • Red pepper flakes (optional, for heat)
  • Fresh herbs like dill or parsley (optional)
  • Cherry tomatoes or roasted red peppers (optional add-ins)

Instructions
 

  • Warm the pan: Heat a nonstick skillet over medium heat. Add a teaspoon of olive oil or a quick spray to coat the surface.
  • Sauté the spinach: Toss in the spinach with a pinch of salt. Stir for 1–2 minutes until wilted. Add a small pinch of garlic powder or minced garlic if you like.
  • Cook the egg whites: Pour in the egg whites. Season with salt and pepper. Let them set slightly, then gently push the edges toward the center until they’re soft and just cooked, about 2–3 minutes.
  • Add the feta: Sprinkle crumbled feta over the eggs. Turn off the heat and let the residual warmth soften the cheese.
  • Warm the tortilla: In a separate pan or the microwave, warm your tortilla until pliable.
  • Assemble: Spoon the egg white and spinach mixture onto the tortilla. Add any extras like herbs, tomatoes, or red pepper flakes.
  • Wrap it up: Fold the sides in, then roll from the bottom into a snug wrap. Place seam-side down.
  • Optional toast: For a crisp exterior, return the wrap to the skillet for 1–2 minutes per side.