Spinach Feta Breakfast Wrap

By Sunday, June 29, 2014 0 Permalink 3

Okay, okay, okay. I’ll admit it. I’m cheap. I’m the type of person who keeps things, even if they are falling apart, until they are no longer useable. I mean, just take a look at what I use to fix my hair!




They are both still functional and get the job done, so why go out and spend money on new products? I know. They are pretty bad. But I have kids to feed, diapers to buy, and I’d much rather spend money making my kids happy than on hairstyling tools. I did recently get a new blow dryer, but that was only because my husband got tired of hearing my old one cut out on me every 10 seconds. vrooooom ……. (silence) ……. vrooooom …… (silence) …….vrooooom. It was like I was trying to start a car with a dead battery every evening after I showered.


I shop consignment sales, thrift stores, online garage sales. To me, saving money is thrilling! But there is one thing I don’t mind paying full price for….organic food. Conventional food nowadays is scary….full of artificial flavors, colors, and preservatives, saturated in pesticides and contaminated with GMOs.  I don’t want that in my body…or my kids! Being the grocery shopper for the family, I try to stock our pantry and refrigerator with whole foods…lots of fresh fruits and veggies for snacks, lean proteins, and whole grains. I used to buy a lot of cereal, like 4-5 boxes a week, but I don’t buy any cereal anymore. Instead, I make my family breakfast in the morning. Lately it has been this super simple yet absolutely delicious breakfast wrap.





High in protein and under 300 calories yet totally satisfying and just what you need to keep your body fueled all morning long.


Serving size: 1


1 seven-inch whole wheat tortilla
1/4 cup sliced mushrooms
1/4 teaspoon black pepper
2 cups fresh spinach
2 large eggs lightly whisked
2 tablespoons crumbled low-fat feta cheese
1 tablespoon sun-dried tomatoes, chopped


Place the tortilla on a microwave-safe plate and heat on high for one minute.  Coat a small pan with cooking spray. Over medium heat, sauté the mushrooms and black pepper for two minutes. Add the spinach to the pan and sauté for another one to two minutes, or until wilted. Add the eggs and cook, stirring often until they are set, about two minutes. Place the egg scramble in the center of the tortilla, then top it with the crumbled feta and sun dried tomatoes. To wrap, fold up one end, then both sides.


To add more protein, I like to serve this wrap with my favorite chicken breakfast sausage, either the chicken apple or chicken maple flavor, from Applegate Naturals. Good stuff!





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