Breakfast

Spinach and Feta Breakfast Wraps is for Breakfast.

Spinach and Feta Breakfast Wraps takes 10 minutes to prepare.

Spinach and Feta Breakfast Wraps takes 40 minutes to cook.

Spinach and Feta Breakfast Wraps makes 16 servings.

The ingredients for Spinach and Feta Breakfast Wraps are:

2 small containers of Egg Beaters (or equivalent) - 14 servings total
1/2 cup skim milk
salt & pepper to taste
16 wheat tortillas
1/3 cups feta, crumbled [1 tsp per tortilla]
8 sun-dried tomatoes, loosely chopped [1 piece of tomato per tortilla] - I like to sop up excess oil from the tomatoes with a paper towel.
2 cup frozen spinach (fresh can be used but the day I wrote this recipe, the fresh was looking sad at the grocery) [1 tbsp per tortilla after defrosted and well drained]

Here is how you make Spinach and Feta Breakfast Wraps:

Makes 14 servings1. Preheat oven to 350 degrees F2. Defrost spinach and wring out as much water as possible.3. Spray a small casserole with olive oil.4. In the casserole, mix the egg beaters, salt, pepper and mix and combine well.5. Bake approximately 40 - 50 minutes. It's done when a knife inserted comes out clean.6. Cut egg into 16 equal portions.7. Let cool8. In each tortilla, put an equal portion of egg (break it up a bit so it looks more scrambled), tomato (you might want to dry off some of the oil), spinach and feta. Wrap well by folding in two opposite sides and rolling the edge into a rectangle.9. Wrap TIGHTLY in plastic wrap and store in the freezer.To Reheat/heat for breakfast:Microwave frozen wrapReheat in toaster oven (best way)Number of Servings: 16Recipe submitted by SparkPeople user CHIIEDDY.

The nutritional information for Spinach and Feta Breakfast Wraps is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 184.1

• Total Fat: 3.7 g
• Cholesterol: 2.6 mg
• Sodium: 583.2 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 1.5 g
• Protein: 10.4 g