Greek Egg Wrap

Servings: 1

Eating eggs for dinner always makes me feel like I’m time traveling—when I was a kid, my parents reserved breakfast-for-dinner for special occasions, and now I do the same. Whether we’re celebrating my husband’s promotion or my kids’ report cards, eggs for dinner are always a hit!



2 teaspoons extra-virgin olive oil, divided
2 cups baby spinach
1 teaspoon salt
½ teaspoon ground black pepper
2 large eggs, beaten
1 (8-inch) whole-wheat pita
2 tablespoons chopped sun-dried tomatoes
2 tablespoons crumbled feta cheese
1 red onion, sliced



1. Heat 1 teaspoon of the olive oil in a non-stick frying pan over medium-high heat. Add the spinach and cook for 4–5 minutes, until it wilts. Add the salt and pepper, mix well, and remove from the heat. Transfer to a heat-safe bowl and set aside.
2. Heat the remaining 1 teaspoon of olive oil in the same frying pan over medium-high heat. Add the eggs and cook for 1 minute, tilting the pan if necessary to allowing the eggs to fully coat the bottom of the pan. Cook for 3–4 minutes, until the edges are golden, then gently lift the omelet from the edges and carefully flip it. Cook for 3–4 minutes more, or until golden on both sides.
3. Arrange the pita on a serving plate and place the omelet in the center. Add the spinach, sundried tomatoes, feta, and onions. Roll the pita up like a burrito and slice in half before serving.


NUTRITION • per one serving • 

Calories 356
Total Fat 21 g 27%
Saturated Fat 5 g 25%
Polyunsaturated Fat 3.8 g —
Monounsaturated Fat 6.1 g —
Trans Fat 0.0054 g —
Cholesterol 328 mg 110%
Sodium 551 mg 24%
Total Carbohydrates 24 g 9%
Dietary Fiber 3 g 11%
Total Sugars 2 g —
Protein 15 g 30%
Vitamin A 183 mcg 20%
Vitamin C — 
Vitamin D 0.4 mcg 2%
Potassium 121 mg 2%
Calcium 155 mg 10%
Iron 2.6 mg 15%


This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here

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