It’s National Nutrition Month! And this year’s theme is “Bite into a Healthy Lifestyle,” which encourages everyone to adopt eating and physical activity plans that are focused on consuming fewer calories, making informed food choices and getting daily exercise in order to achieve and maintain a healthy weight, reduce the risk of chronic disease and promote overall health. After all, who doesn’t want to eat a little healthier or get into a little better shape? We do!
And we have just the thing that can help us all in our mission- this delicious wrap! It’s 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
2 teaspoons canola oil
8 egg whites and 4 egg yolks (We use Eggland’s Best eggs because they are the only egg with superior nutrition like 4x the vitamin D and double the omega 3’s of other eggs. Plus they have 25% less saturated fat than other eggs.)
3/4 teaspoon pepper
2 large diced tomatoes
4 whole-wheat pitas
1 (6-ounce) bag spinach
4 tablespoons light or fat free feta cheese
Directions
1. Preheat oven 350°F.
2. Heat canola oil in a medium pan.
3. Crack eggs in a medium size bowl, add pepper and whisk
. Pour in pan and scramble.
4. 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.
5. Add tomatoes, feta, and add a handful of spinach. Wrap each like a burrito.
6. Place tray in the oven for 5 minutes.
7. Serve as whole or cut in half.
Makes 4 Pita Wraps
Per serving using Daily Pita Bread: Calories 121; Total Fat 7 g; Saturated Fat 2 g; Cholesterol 210 mg; Sodium 363 mg; carbohydrates 20 g; dietary fiber 3 g; sugars 1 g; protein 18 g
Percent Daily Value:
Vitamin A: 102% Vitamin C: 35% Iron: 14% Calcium: 14%
This recipe is from The Nutrition Twins’ Veggie Cure book. Check out the book for more than 100 healthy and delicious recipes!
- 2 teaspoons canola oil
- 8 egg whites and 4 egg yolks (We use
- Eggland's Best
- eggs because they are the only egg with superior nutrition like 4x the vitamin D and double the omega 3's of other eggs. Plus they have 25% less saturated fat than other eggs.)
- ¾ teaspoon pepper
- 2 large diced tomatoes
- 4 whole-wheat pitas
- 1 (6-ounce) bag spinach
- 4 tablespoons light or fat free feta cheese
- 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.