| 2 | eggs, beaten |
| 1 tbsp (15 mL) | olive oil |
| 1/4 tsp (1.25 mL) | salt and pepper |
| 1/4 tsp (1.25 mL) | dried oregano |
| 1 cup (250 mL) | baby spinach |
| 2 tbsp (30 mL) | tzatziki sauce |
| 2 | whole wheat flour tortillas (7-inch/18 cm) |
| 1/4 cup (60 mL) | halved cherry tomatoes |
| 2 tbsp (30 mL) | crumbled feta cheese |
| # Eggs Required | Small | Medium | Extra Large |
|---|---|---|---|
| 1 egg | 2 | 1 | 1 |
| 2 eggs | 3 | 2 | 2 |
| 3 eggs | 4 | 4 | 3 |
| 4 eggs | 6 | 5 | 3 |
| 5 eggs | 7 | 6 | 4 |
| 6 eggs | 8 | 7 | 5 |
Step 1
Heat oil in large nonstick skillet set over medium heat; add eggs, salt, pepper and oregano. Reduce heat to medium-low; cook, moving spatula across bottom and side of skillet as mixture begins to form large, soft curds.
Step 2
Stir in spinach; cook until eggs are thickened as desired.
Step 3
Spread tzatziki sauce down along centre of each tortilla, leaving 1-inch (2.5 cm) border at top and bottom. Top with scrambled egg mixture, tomatoes and feta. Fold up bottom of tortilla over filling, then fold in sides; starting from bottom, roll up tightly.
• Add chopped black olives to the wrap if desired.
| Calories: | 280 |
| Fat: | 18 g |
| Saturated Fat: | 5 g |
| Trans Fat: | 0.1 g |
| Sodium: | 760 mg |
| Sugars: | 2 g |
| Protein: | 12 g |
| Fibre: | 3 g |
| Carbohydrate: | 19 g |