Mediterranean breakfast on the go
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup finely chopped green pepper 1 cup finely chopped sweet onion 1 cup finely chopped red bell pepper2 cups coarsely chopped fresh mushrooms1 Tbs unstalted butter1/2 cup thawed spinach (all water squeeze out)1 2.25 oz can Lindsay sliced olives, drained and dried.1 tsp Original Spike seasoning (or favorite dried herbs)12 fresh egg whites (or prepackaged equivalent*)3.5 oz reduced fat Athenos Feta cheese, crumbled10 Sol De Oro tortillas, warmed
Saute first 4 ingredients in the butter over medium high heat until fragrant and all the water has evaporated (about 8 min). add the seasoning, spinach, feta cheese and olives, and mix well. Add egg whites 1 at a time, folding each one in gently. Finish cooking until the eggs are done, letting them brown a bit if you like.
*If using prepackaged egg whites, you may have to let a lot of water cook out at this point. It's ok, this will still taste great.
Wrap 1/2 cup of eggs into each tortilla and wrap burrito fashion. Tuck two at a time into sandwich sized baggies and refrigerate immediately.
*If using prepackaged egg whites, you may have to let a lot of water cook out at this point. It's ok, this will still taste great.
Wrap 1/2 cup of eggs into each tortilla and wrap burrito fashion. Tuck two at a time into sandwich sized baggies and refrigerate immediately.
Nutritional Info Amount Per Serving
- Calories: 122.4
- Total Fat: 5.6 g
- Cholesterol: 6.6 mg
- Sodium: 327.0 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 9.3 g
- Protein: 12.2 g
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