Scramble Eggs with Spinach and Feta is a great recipe to freeze and make in advance. To freeze, allow the wrap to cool, then store in a zip-lock bag or plastic wrap. To reheat, microwave on high for four minutes.

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  • 1 7-inch whole-wheat tortilla
  • 1/4 cup sliced mushrooms
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • 1 large egg, plus 1 egg white, lightly whisked
  • 2 tablespoons crumbled low-fat feta cheese
  • 1 tablespoon sun-dried tomatoes, chopped


  • 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. Saute the mushrooms and pepper for two minutes.
  • Stir in the spinach and saute for another one to two minutes, or until wilted.
  • Add the eggs and cook, stirring often until they are set, about two minutes.
  • 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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