Several of the luscious little treats that I made over the holiday season called for egg yolks, leaving a surplus of egg whites. At the same time, I kept hearing about the Starbucks feta spinach wrap. Since I find it more convenient to cook at home than to drive to Starbucks, I immediately looked up a bunch of dup recipes and whipped up my own facsimile. How close it is to the Starbucks original, I don't know, but it was really good.
And then one morning I woke up craving my new favorite breakfast only to discover that I was fresh out of tortillas. Rather than to do without, or delay breakfast to make a trip to the store, I just made up the filling without the wrap, ending up with an omelet. And since then I haven't bothered to stock up on tortillas again.
Ingredients
- ½ cup frozen spinach
- 2 tablespoons sun-dried tomatoes
- ¼ clove garlic
- Red pepper flakes to taste
- 2 eggs
- 2 tablespoons feta
Method
Thaw the frozen spinach in the microwave. Dice the garlic and sun dried tomatoes.
Spray a skillet lightly with oil and heat on medium high.
Mix everything together and add a generous amount of crushed red pepper.
And some eggs. Use egg whites only if you want; unless I have leftovers from a scrumptious dessert project, I go for the whole egg.
Mix everything together.
Pour everything into the skillet.
Add the feta.
Flip it.
Serve it.
Eat it.
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