Egg, Spinach and Feta Breakfast Wraps
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
PAM® Olive Oil No-Stick Cooking Spray
1/2 cup chopped red bell pepper
2 cups chopped baby spinach leaves
1 teaspoon dried dill weed
8 eggs, lightly beaten
4 flour tortillas (8 inch), warmed
1/3 cup crumbled reduced fat feta cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 168 mg | 17% |
Carbohydrate | 26 g | 9% |
Cholesterol | 376 mg | 125% |
Total Fat | 16 g | 25% |
Iron | 3 mg | 19% |
Calories | 330 kcal | 17% |
Sodium | 628 mg | 26% |
Protein | 19 g | 38% |
Saturated Fat | 5 g | 25% |
Sugars | 4 g | 0 |
Vitamin C | 34 mg | 56% |
Spray large skillet with cooking spray; heat over medium heat. Add pepper; cook 2 minutes or until crisp-tender, stirring occasionally. Add spinach and dill weed; cook and stir 1 minute more or until spinach wilts.
Add eggs; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
Spoon egg mixture evenly down center of each tortilla; top with cheese. Fold in opposite sides of each tortilla; roll-up burrito-style. Serve immediately.
Egg, Spinach and Feta Breakfast Wraps