Egg Spinach Feta Wrap

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  1 oz or 28g

• Mushrooms

  Oyster, raw

  ¼ cup sliced or 22g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Spinach

  Raw

  2 cup or 60g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Feta cheese

  ⅛ cup, crumbled or 19g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cherry tomato or 51g

Directions

1. Place the tortilla on a microwave-safe plate and heat on high for one minute. Coat a small skillet with cooking spray, then place it over medium heat. Sauté the mushrooms and pepper for two minutes.
2. Coat a small skillet with cooking spray, then place it over medium heat. Sauté the mushrooms and pepper for two minutes.
3. Stir in the spinach and sauté for another one to two minutes, or until wilted.
4. Add the eggs and cook, stirring often until they are set, about two minutes.
5. 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. Serve immediately or wrap in foil and take to go.

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