Instructions

• In a small bowl, beat 3 egg whites (or 1/3 cup egg whites) with 1/8 teaspoon salt and 1/4 teaspoon ground black pepper until combined.
• Heat a small nonstick skillet over medium-low heat.
• Pour the seasoned egg whites into the skillet and let them begin to set. Gently tilt or shake the skillet and/or use a spatula to move the eggs so they cook evenly.
• When the eggs are mostly set but still slightly moist, add 1/4 cup fresh spinach leaves on top of the eggs in the skillet. Cook just until the spinach wilts and the eggs are fully set (about 30–60 seconds).
• Remove the eggs and wilted spinach from the skillet and place them in the center of the burrito-sized whole wheat tortilla or wrap.
• Scatter 2 teaspoons sun-dried tomatoes and 2 teaspoons feta cheese over the eggs and spinach.
• Fold the tortilla like a burrito: fold the bottom edge up over the filling, then fold the sides in and roll to close.
• Cut the wrap in half and serve.