1 tsp
tomato paste, from a tube (that way you don't waste a whole can)
1 1/4 tsp
fine sea salt
2 pinches
garlic powder
2 pinches
onion powder
6
multigrain tortillas or wraps (10 inch)
cooking spray
12
eggs (whites only)
1 (5 oz) box
baby spinach, about 4 cups
2 oz
sun-dried tomatoes, about 10 from an oil packed jar, finely chopped
2 oz
feta, crumbled
pepper to taste
Method
In a small bowl mix together the cream cheese, tomato paste, 1/4 teaspoon salt, 1 pinch garlic powder and 1 pinch onion powder until smooth.
Spread the tomato cream cheese onto the center of the tortillas, dividing evenly.
In a medium bowl whisk the egg whites together with remaining 1 teaspoon salt, 1 pinch garlic powder and 1 pinch onion power until smooth.
Spray a medium non-stick skillet, with cooking spray and set it over medium heat. When the skillet is hot, add the spinach and cook until wilted, about 5 minutes. Divide the spinach evenly between the tortillas, placing it on top of the cream cheese, along with the feta and sun-dried tomatoes.
Spray the skillet again with cooking spray and cook the egg whites, gently pushing them around the pan until mostly firm, about 5 minutes. Divide the eggs between the tortillas.
Wipe out the skillet and spray with cooking spray. Alternatively you can heat a panini press to medium heat. Fold each wrap up like a burrito so that the ends are tucked and none of the filling will fall out. Place them into the skillet or panini press as many will fit at a time. Cook until golden brown on both sides, about 4-6 minutes total.