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2 shallots (sliced)

Olive oil spray

5 oz spinach (fresh)

2 oz sundried tomatoes (packed in oil, chopped)

1.5 cups liquid egg whites

Kosher salt and fresh cracked pepper

½ tsp Italian seasoning

2 oz fat free feta (crumbles)

1 cup fat free mozzarella cheese

4 whole wheat flax pita or lavash (used: Joseph's brand)

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1. Start by preheating the oven to 350F.

2. Add olive oil spray to a frying pan over medium high heat. Thinly slice the shallot and add it to the pan.

3. Saute the sliced shallots for 5 minutes or until translucent and tender.

4. Add the spinach to the pan, and cover with a lid to wilt it. It will cook down and reduce in size greatly. Stir in the sundried tomatoes.

5. Add the cooked shallots, spinach and sundried tomatoes to a baking dish (I used a corningware here).

6. Pour the egg whites into the baking dish, season with a pinch of salt and pepper, and the Italian seasoning.

7. Sprinkle the fat free feta on top, and pop the dish into the oven.

8. Cook for 30 minutes or until the eggs are set up.

9. In the meantime, add ¼ cup of mozzarella to each pita.

10. Cut the egg bake into 4 equal pieces, and add a piece on top of each pita with cheese.

11. Fold the pitas in half and press to seal.

12. Increase the oven temperature to 450F. Arrange the assembled pitas on a baking dish and cook for another 10 minutes or until they are golden.

13. If meal prepping, you can skip this step and just reheat before eating as needed (toaster oven, air fryer or oven work well here).

Nutrition

Serving: 1wrap | Calories: 223kcal | Carbohydrates: 22g | Protein: 31g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 922mg | Potassium: 729mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4189IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 4mg