Tomato, Spinach, Egg ‘n Feta Never Tasted Beta’ Wrap
Serves: 4
Per serving using Daily Pita Bread: Calories 121; Total Fat 7 g; Saturated Fat 2 g; Cholesterol 210 mg; Sodium 363 mg; carbohydrates 20 g; dietary fiber 3 g; sugars 1 g; protein 18 g
  • 2 teaspoons canola oil
  • 8 egg whites and 4 egg yolks (We use
  • Eggland's Best
  • eggs because they are the only egg with superior nutrition like 4x the vitamin D and double the omega 3's of other eggs. Plus they have 25% less saturated fat than other eggs.)
  • ¾ teaspoon pepper
  • 2 large diced tomatoes
  • 4 whole-wheat pitas
  • 1 (6-ounce) bag spinach
  • 4 tablespoons light or fat free feta cheese
  1. Preheat oven 350°F.
  2. Heat canola oil in a medium pan.
  3. Crack eggs in a medium size bowl, add pepper and whisk
  4. Pour in pan and scramble.
  5. Place pitas on a large oven tray, with space between each pita. Divide eggs into four portions and place them on the middle of the tortillas lined up horizontally.
  6. Add tomatoes, feta, and add a handful of spinach. Wrap each like a burrito.
  7. Place tray in the oven for 5 minutes.
  8. Serve as whole or cut in half.
Recipe by Nutrition Twins at