Spinach Feta Egg White Wrap
Recreate Starbuck's Spinach Feta Egg White Wrap at home for best high protein breakfast. This copycat recipe is just like the original and so tasty.
Servings: 4
Ingredients
- 2 cups liquid egg whites 1x 500ml carton
- 1 cup 1% cottage cheese
- 4 teaspoon garlic powder
- 4 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 2 teaspoon sundried tomato oil from the jar
- 5 oz frozen spinach thawed and drained (about ¾ cup post draining)
- ½ cup julienned sun dried tomatoes jarred in oil
- ½ cup mozzarella cheese shredded
- ¾ cup feta cheese
- 4 large whole wheat wraps or thin flatbreads
Instructions
- Preheat the oven to 350 F. Line a large 9.5x13” sheet pan by spraying with cooking spray, topping with a layer of parchment paper and spraying once again with cooking spray (this helps make the eggs easy to remove).
- In a high powered blender combine egg whites, cottage cheese, garlic powder, italian seasoning, salt and black pepper. Blend until smooth.
- Pour the egg white blend into the prepared sheet pan.
- In a medium pan over medium heat. Add the sundried tomato oil. Once hot, add drained frozen spinach and sundried tomatoes. Cook until combined (if using fresh spinach, cook until spinach has wilted).
- Evenly distribute the spinach/sundried tomato mixture over the egg whites. Top with mozzarella cheese. Bake for 15-17 minutes or until eggs are set.
- Once cooked, slice into 12 even rectangles.
For storage:
- Place the egg white rectangles in a glass airtight container in the fridge until you're ready to assemble the wraps.
To make wraps:
- Arrange 3 egg white rectangles in the center of a large wrap, sprinkle with 3 tablespoon of feta cheese. Wrap the wrap by folding in the ends, followed by the sides.
- Place in the air fryer or toasted oven or oven at 400 F for about 5 minutes or until the feta has melted and the wrap is warm.
Notes
Tips for draining your frozen spinach: place frozen spinach in the microwave in increments of 30 seconds. Wrap the spinach in a paper towel and gently squeeze out excess water. Frozen spinach can be replaced with 4 cups of fresh spinach, chopped.
If you are making 4 wraps they will be very full wraps (meaning they are more filling). I wanted to try to maximize the amount of protein in these and make them as filling as possible for a balanced meal. However, you can also make 5 smaller wraps.
Once assembled, the wraps can be stored in the fridge in an airtight container. I do find they tend to get soggy if stored longer than 2-3 days, so for longer storage (up to 5 days) I recommend storing the eggs separately and making the wraps once ready to eat.
*I have included an estimation of the nutrition information for this recipe below (sandwich ingredients not included). However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1wrap | Calories: 412kcal | Carbohydrates: 36g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 1217mg | Potassium: 514mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5617IU | Vitamin C: 19mg | Calcium: 413mg | Iron: 5mg
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