This Sun-Dried Tomato Pesto Spinach Feta Egg White Wrap is like your favorite coffee shop version, made at home! Vegetarian, gluten-free friendly.
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And just like that Labor Day Weekend has come and gone. Doesn’t it feel like Memorial Day Weekend was just a few weeks ago? And the unofficial start of summer celebrations were just beginning? Now here we are months later, summer vacations wrapped up in the blink of an eye. Why must summertime do this to us?! Those few months just happen so quickly. Well, if you’re in the Midwest or Eastern part of the US you know what I mean…
But let’s not get so wrapped up in summer coming to an end. Unless you aren’t wrapped up at all… Maybe I am only speaking to a few of you and myself. Because the changing of the seasons brings new things, often positive ones if we have the right mindset. The fall season still brings loads of fresh produce, gorgeous tree lines and maybe even gets us back into our routines.
Something I want to work on this September is getting up earlier. For whatever reason, this summer I found myself sleeping later and later each month, until finally I realized I really needed to get out of bed. And it’s not even like my bed is that comfortable, honestly. It was just this habit I formed of not getting up when I was awake, and just rolling over time and time again until I could finally convince myself that it was finally time to wake up.
And even though I work from home now and don’t usually have anywhere I have to be, I still like to start my day with a good breakfast. Because on those days I would wake up later, I’d find myself getting lazy and grabbing a protein bar instead of having a solid breakfast to keep me satisfied for hours. Because let me tell you… working from home can be great and all, but when you’re surrounded by food constantly, sometimes it is hard not to snack. So I really do rely on truly satiating meals to keep me from snacking all day.
And of course if you’re working in an office (which I did for over four years) making sure you have a breakfast to hold you over until lunch time can also be really important. Unless you’re that type of person who doesn’t like to eat breakfast… Which I don’t understand. But to each their own! 🙂
ANYWAYS…
So let’s chat about this
Sun-Dried Tomato Pesto & Spinach Egg White Wrap
We’re using AllWhites® 100% liquid egg whites in this recipe, which is great for those that want to boost their protein intake from eggs, but may not want to use all of the egg yolks. For example, if watching your cholesterol intake, AllWhites would be a great alternative for you. Disclaimer: I don’t think cholesterol in eggs are bad by any means, but every one has a different dietary needs!
What is also great about AllWhites® 100% liquid egg whites is they are pasteurized for safety. So you can enjoy AllWhites uncooked and add into recipes like smoothies, salad dressings, shakes, desserts like tiramisu and more, without fear of food borne illness.
Each serving of AllWhites contains 5 grams of protein. Getting your protein from eggs in the morning is a great way to help keep you feeling full until lunch time. But you can’t just stop with eggs, you need some way to make a meal out of it and cover all of your bases – carbs, fats and proteins – which is where this Sun-Dried Tomato Egg White Wrap comes into play. The wrap as your carb source, the pesto contains healthy fats from the extra virgin olive oil, and the egg whites for protein.
Egg white wraps are probably one of my favorite things. You know that one at Starbucks? Yeah, totally my jam. But then out of curiosity you look up whats in the wrap and you’re like, “Wow, really?” It just always seems like no matter what “healthy” pre-packaged foods you buy, they always have so many more ingredients in them compared to when you make the recipe at home yourself.
So that is why I am bringing you my take on that beloved coffee shop egg white wrap, but we’re adding a quick and easy sun-dried tomato pesto in the mix.
WHAT YOU NEED
- spinach
- wraps
- feta
for the pesto
- sun-dried tomatoes
- basil
- pine nuts (or cashews)
- extra virgin olive oil
- garlic
- salt
The pesto is SUPER simple. You just throw everything into your small food processor or blender, pulse until combined and you have yourself pesto! Easy peasy. It can even be made as you’re sautéing the spinach, which is the first ingredient that goes into your pan.
Once the spinach has wilted, transfer the spinach to a plate and start to gently scramble the egg whites in the same pan. While the egg whites are cooking start laying out the wraps, spread with the pesto, evenly divide the spinach and toss on the feta (or cheese of choice/no cheese).
After the egg whites have fully cooked, transfer those evenly onto your prepared wraps, fold up and enjoy your healthy, satisfying breakfast egg white wrap.
Although let’s not limit this recipe just to breakfast. It can totally double as a super easy dinner, too. Maybe even serving with some roasted potatoes or greens. Breakfast for dinner is one of my personal favorites, and this Sun-Dried Tomato Pesto & Spinach Egg White Wrap would be a great way to change things up.
I hope you give it a try!
Sun-Dried Tomato Pesto Spinach Egg White Wrap
Ingredients
- oil for sautéing
- 2 cups fresh spinach
- 1 cup AllWhites® 100% liquid egg whites
- 2 wraps
- 1/2 cup feta, crumbled (or cheese of choice)
Sun-Dried Tomato Pesto:
- 1 cup sun-dried tomatoes, not in oil
- 1 cup loosely packed basil leaves
- 1/2 cup pine nuts
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 TBS garlic
Instructions
- In a small-medium frying pan over low-medium heat, add about 1-2 teaspoons of oil in pan (I like avocado oil) with spinach. Cover with lid and allow spinach to wilt – about 2-3 minutes – stirring as needed. Remove spinach from pan and transfer to plate.
- In same pan, add in another teaspoon of oil and AllWhites egg whites. Allow egg whites to cook on one side over medium heat before flipping to the other side.
- While the egg whites are cooking make the Sun-Dried Tomato Pesto: combine all ingredients in blender, pulse until ingredients have broken down and form a paste. Set aside.
- Once the egg whites have cooked fully, remove pan from heat.
- Assemble the wraps: lay out wraps and spread on 1-2 tablespoons of the pests. Evenly divide the sautéed spinach between the two wraps. Sprinkle with 1/4 cup feta for each wrap. Evenly divide the egg whites between the two wraps. Gently fold up wrap starting with ends then rolling closed.
- Serve wraps immediately, or option to return to pan and grill seam side down until slightly crisp. Enjoy!
Nutrition Information
This post was originally sponsored by AllWhites®. All thoughts and opinions my own.
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