I love a healthy, protein and nutrient packed breakfast to get me going in the morning. Although I’m not a Starbucks coffee fanatic (no caffeine for this chicka), I’ll occasionally stop in for some food and preferably something that isn’t loaded with butter or sugar. I opt for the Spinach, feta and egg white wrap most times but figured it was a simple recipe to recreate. Also, I’ve seen several Starbucks Copycat recipes online and thought I would share mine! 🙂
First of all, I’d like to note that these freeze very well so they’re great for those who meal prep OR want to save time in the morning by making a large batch for the week!
The ingredients are simple and easy to find. A small food processor can be used but you can also chop everything up if you prefer that method. I’ve read a few blogs where they added wilted spinach at the very end but I don’t like chunks of spinach and would rather have it mixed in with the sun-dried tomatoes and feta. I’ve also heard Starbucks uses a cream cheese base in their wraps, but I’m keeping it a wee bit healthier without.
Look at that goodness! It smells divine 🙂
Next, on medium heat, add some olive oil to a pan. Pour some egg whites and add a tablespoon (or more) of the mixture in a small bowl and mix together. Add salt and pepper to taste. Cook your eggs until they are almost dry then flip in the edges to make a “burrito” fold. Place the eggs in the middle of a tortilla wrap and fold it up. Lastly, use a panini press to heat up the wrap (and give it some beautiful grill marks) if you like. I have one handy so you best believe I’m gonna use it!
Here’s where you can make a batch of wraps. They can be popped in the microwave to reheat for on-the-go breakfast. Easy, right?
This Starbucks Copycat Spinach & Feta recipe is definitely something you should try making at home! It’s a simple base recipe that can be amped up with other spices and vegetables. It’s full of flavour and easy on the wallet if you’re one to enjoy breakfast and snacks at coffee shops. Enjoy!
- 1 whole grain tortilla
- 3 sun dried tomatoes
- 1 tbsp Feta
- 1/4 cup egg whites
- 1 cup spinach
- 1 tbsp olive oil
- salt and pepper to taste
- In a small food processor, add spinach, feta, sun dried tomatoes, salt and pepper and pulse until finely chopped.
- In a saucepan on medium head, add olive oil.
- In a small bowl, add egg whites and spinach feta mixture and whisk to combine.
- Cook for about 5 minutes and fold eggs.
- Place in tortilla wrap and then in panini press.
- Eat immediately or let cool, wrap and place in seal tight container in the freezer.
What are your go-to breakfast recipes?
