I’m always looking to share recipes like this because they are healthy, fairly quick to make, and although I don’t recommend eating on the go, sometimes it has to be done and wraps are awesome for eating on the go. I would make a few changes here, but overall, I really like this recipe, from Eggs.ca.
- I’d try to find non-whole wheat wraps. I’m not saying buy white wraps but whole wheat is a top allergen meaning most people have some sensitivity to it, so if you can, try to find an alternative grain.
- I’d add avocado to this wrap if possible. It’s not necessary but I love avocado and it’s full of healthy fats. You could also use avocado instead of cheese if you want.
- As an alternative to feta, try goat cheese. You won’t need to add a lot but it’s super flavourful and creamy.
Ingredients
2 whole wheat flour tortillas (7 inch/18 cm), warmed
3 eggs
1/4 tsp (1.25 mL) each salt and pepper
Pinch chili powder
1 tbsp (15 mL) olive oil
1 clove garlic, minced
2 tbsp (30 mL) finely chopped red pepper
1 tbsp (15 mL) finely chopped onion
2 cups (500 mL) fresh baby spinach
1/4 cup (60 mL) crumbled feta cheese
Instructions
Whisk together eggs, salt, pepper and chili powder; set aside.
In 8-inch (20 cm) nonstick skillet, heat half of the oil over medium heat; sauté garlic, red pepper and onion for 2 minutes.
Add spinach; sauté for 1 to 2 minutes or just until wilted.
Add remaining oil to skillet and pour in egg mixture.
Cook for 3 to 4 minutes or until egg mixture starts to set around the edges. Flip over and cook until fully set.
Divide omelette in half. Wrap half of the omelette and half of the cheese in each tortilla.
Tip: Kick it up by drizzling the omelette with chili garlic paste or Sriracha hot sauce before wrapping in tortilla.