Step Ahead NJ

Recipe Corner: Sari's Greek Wrap or Greek Frittata

  

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Olive oil, 1 tablespoon

Red onion, 1 small, finely chopped

Garlic, 2-3 cloves, minced

Baby spinach, 6 oz. bag

Roasted red bell pepper (in water), 2 chopped

Egg beaters, 2 cups (or 8 egg whites)

Dried Oregano, 1 teaspoon

Fat-Free Feta cheese, 1 cup

Ground pepper, to taste

La Tortilla Factory Soft Multigrain Wraps, 4 wraps (or any 100-calorie whole grain wrap)

Makes 4 servings

Greek Wrap:

Calories per wrap with ¼ of filling: 260 calories

1. In a 10-inch ovenproof frying pan over medium heat, warm the oil. Add the onion and sauté just until softened, 3-4 minutes. Stir in the garlic, roasted pepper, and spinach and cook for 1-2 minutes (until spinach wilts).
2. In a bowl whisk together the egg beaters and oregano. Spread the vegetables evenly in the pan, then pour in the egg mixture. Using a spatula, scramble eggs until cooked through, about 3-4 minutes.
3. Sprinkle egg scramble with feta cheese. Cook until cheese melts, about 1-2 minutes. Preheat tortillas in microwave according to package directions. Divide egg scramble into 4 equal servings, rolled into each multigrain wrap.

 * Tip: Use an olive oil mister to evenly spray the frying pan. Olive oil misters are now available at Step Ahead!

Greek Frittata:

Calories for 1/4 frittata: 160 calories

1. Preheat oven to 500 degrees.
2. In a 10-inch ovenproof frying pan over medium heat, warm the oil. Add the onion and sauté just until softened, 3-4 minutes. Stir in the garlic, roasted pepper, and spinach and cook for 1-2 minutes (until spinach wilts).
3. In a bowl whisk together the egg beaters and oregano. Spread the vegetables evenly in the pan, then pour in the egg mixture. Cook on medium-low heat for 8-10 minutes, without stirring, until the eggs are almost set on top.
4. Sprinkle frittata with feta cheese. Place in oven and bake until the top is set and the cheese melts, about 3 minutes. Cut into 4 wedges and serve with a side of tomato salad drizzled with balsamic vinegar.