Ingredients:

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

Instructions:

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.

Notes: Add chopped black olives to the wrap if desired.

Serves: 2

Prep Time: 5 min

Cook Time: 5 min

Nutrients per serving:

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