Spinach Feta Wrap

Ingredients

1 7-inch whole-wheat tortilla ( I like Ezekiel)
1/4 cup sliced mushrooms
1/4 teaspoon black pepper
2 cups fresh spinach1 large egg, plus 1 egg white, lightly whisked
2 tablespoons crumbled low-fat feta cheese
1 tablespoon sun-dried tomatoes (or fresh), chopped

Directions

1Place the tortilla on a microwave-safe plate and heat on high for one minute.
2Coat a small skillet with cooking spray, then place it over medium heat. Sauté the mushrooms and pepper for two minutes.
3Stir in the spinach and sauté for another one to two minutes, or until wilted.

4Add the eggs and cook, stirring often until they are set, about two minutes.
5Place 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.

*This is a great recipe to freeze and make in advance. The Spark Solution says, “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.