- 1 large whole-wheat tortilla
- 1 1/2 teaspoons coconut oil
- 1 cup chopped baby spinach leaves
- 1 oil-packed sun-dried tomato, chopped
- 2 eggs, beaten
- 1/3 cup feta cheese
- 1 tomato, diced
Warm tortilla in a large skillet over medium heat.
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Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.