Similar to the Starbucks breakfast wrap, this healthy egg and hummus breakfast wrap is stuffed with spinach, onion, sun-dried tomatoes and feta.
Morning! I hope your day is off to a great start. I’m pumped because today I have a breakfast recipe that’s different than most of the other breakfast recipes I’ve shared here on EBF previously. And by different I mean it doesn’t involve oatmeal. 😉
It’s nothing too crazy — basically just an egg and veggie scramble in a wrap — but it’s seriously so good. I eat eggs for breakfast all the time but there’s something about this wrap that makes them extra delicious. I personally think it’s a combo of the hummus, sun-dried tomatoes and feta! You’ll have to try it and tell me what you think.
So normally I don’t think about eating hummus for breakfast but after trying this wrap I’m convinced that hummus actually works pretty well as a breakfast spread. I’m excited to experiment even more with using hummus for the first meal of the day… maybe I’ll try a hummus version of my Sweet and Savory Veggie Sausage Muffin next.
Scrambles for breakfast are awesome because they make it super easy to get in a serving or two of veggies before noon. For this scramble, I used my go-to veggies — onions, mushrooms and spinach. These are veggies I seem to always have on hand, but feel free to switch things up based on what you have in your fridge. I bet this wrap would be equally delicious with a different green veggie (think baby kale, broccoli, beet greens, or swiss chard) or a variety of other veggies like garlic, shallots, sliced bell pepper, sweet potatoes, tomatoes or fresh salsa.
The same goes for the flavor of hummus and the type of cheese. I used Sabra’s sun-dried tomato hummus and feta cheese, which was delicious, but I’m sure there are some other amazing combos out there!
Even if hummus for breakfast seems a little odd to you, I hope you’ll give this wrap a try! Not only is it quick to make but it requires only a few ingredients and it’s portable as well. If you need to take it with you on the go, you can simply use a little foil to wrap it up and head out the door. The foil will keep the wrap together and help to keep it relatively warm. Enjoy!
1–2 Tablespoons Sabra hummus (any flavor will work)
1/4 cup egg whites
1/8 cup yellow onion, chopped
2 button mushrooms, sliced
2 cups baby spinach
1 Tablespoon crumbled feta
1 Tablespoon sun-dried tomatoes, chopped
sea salt and fresh ground pepper, to taste
hot sauce, for topping (optional)
Spray skillet with cooking spray and sauté onion and mushrooms for 3-4 minutes or until fragrant. Add spinach and sauté for a few minutes longer, until spinach has wilted.
Add egg and egg whites to pan with veggies and cook for about 2 minutes or until eggs are cooked through. While cooking sprinkle on a little sea salt and ground pepper.
Warm up the tortilla and the spread on a layer of hummus. Place the egg scramble in the center of the tortilla and top with sun-dried tomatoes and feta. Sprinkle on a little more salt and pepper as well as hot sauce, if using.