2 eggs, beaten
1 Tbsp ( 15 mL ) olive oil
¼ tsp ( 1.25 mL ) salt and pepper
¼ 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)
¼ cup ( 60 mL ) halved cherry tomatoes
2 Tbsp ( 30 mL ) crumbled feta cheese
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.
Stir in spinach; cook until eggs are thickened as desired.
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.
Prep Time: 5 min
Cook Time: 5 min
Nutrients per serving:
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