We’re not gonna lie, take a bite of this and it’s hard to believe it’s is as good for you as it actually is! 😉 But if you’re looking for some deliciousness as you eat right and exercise– and if you’re looking to drop a few LBs while reducing the risk of chronic disease and boosting overall health, this is your ticket! And who doesn’t want to eat a little healthier or get into a little better shape? Sign us up for this, please!
This delicious wrap is healthy, packed with vegetables and phytonutrients and protein rich courtesy of the nutrient-rich eggs. Plus, at only 121 calories a wrap, it can help you shed the pounds while keeping you fueled and also feeling satisfied.
If you want a scrumptious and satiating breakfast that will tide you over until lunch-time, energize you and rejuvenate your skin (and who doesn’t?), this is will become your go-to meal.
Although this nutrient-packed meal is easy to make, we make it in advance and wrap it in foil in the fridge so that we can grab it on the go.
(Note: We use a really large pita from Daily Pita Bread that we cut in half (around the edges) to make 2 individual wraps, so if you can find these pitas, you would only need two of them in the recipe rather than 4 smaller ones)
Tomato, Spinach, Egg ‘n Feta Never Tasted Beta’ Wrap
Makes 4 Pita Wraps
Ingredients:
1 teaspoons canola oil
4 egg whites and 2 egg yolks
1/3 teaspoon pepper
1 large diced tomato
1 whole-wheat pita (about 130 calories)
1/2 (6-ounce) bag spinach
2 tablespoons light or fat free feta cheese
1 medium banana
Directions:
- Preheat oven 350°F.
- Heat canola oil in a medium pan.
- Crack eggs in a medium size bowl, add pepper and whisk
- Pour in pan and scramble.
- Place pitas on a large oven tray, with space between each pita. Divide eggs into four portions and place them on the middle of the tortillas lined up horizontally.
- Add tomatoes, feta, and add a handful of spinach. Wrap each like a burrito.
- Place tray in the oven for 5 minutes.
- Serve as whole or cut in half.
- 1 teaspoon canola oil
- 4 egg whites and 2 egg yolks
- ⅓ teaspoon pepper
- 1 large diced tomato
- 1 whole-wheat pita (about 130 calories)
- ½ (6-ounce) bag spinach
- 2 tablespoons light or fat free feta cheese
- On the side:
- 1 medium banana
- Preheat oven 350°F.
- Heat canola oil in a medium pan.
- Crack eggs in a medium size bowl, add pepper and whisk
- Pour in pan and scramble.
- Place pitas on a large oven tray, with space between each pita. Divide eggs into four portions and place them on the middle of the tortillas lined up horizontally.
- Add tomatoes, feta, and add a handful of spinach. Wrap each like a burrito.
- Place tray in the oven for 5 minutes.
- Serve as whole or cut in half.