Spinach & Feta Egg Wrap
A quick high-protein breakfast wrap with eggs, spinach, tomato and feta.
Method
- 1.
Whisk the eggs and egg whites with a pinch of salt and black pepper until combined.
- 2.
Heat a non-stick frying pan over medium heat and add the olive oil.
- 3.
Add the baby spinach and diced tomato. Cook for 1 to 2 minutes until slightly softened.
- 4.
Pour in the egg mixture and scramble gently until just set.
Keep the eggs soft for the best texture.
- 5.
Add the crumbled feta and stir briefly to combine.
- 6.
Warm the wholemeal wraps in a dry pan or microwave for 20 to 30 seconds.
- 7.
Divide the egg mixture between the wraps, roll up and serve immediately.
Estimated Nutrition (per serve)
Score Breakdown 75/100
Macro Split
Health Insight
A decent recipe nutritionally with some room for improvement. Small tweaks could push this into the top tier.
- High protein density (7.9g per 100 cal) supports muscle health and keeps you feeling full longer.
- Low sugar keeps insulin response in check — great for metabolic health.
- Well-portioned calorie count (380 per serve) — right in the sweet spot for a main meal.
Great protein ratio at 33% of calories — ideal for muscle maintenance and satiety.
Use a non-stick pan for best results. Baby spinach and diced tomato can be swapped for other quick-cooking vegetables. Best eaten fresh.
From Lazy Steven