Hi to all of my friends and new followers! You have been dearly missed these past few months. As many of my good friends know, the past year has been full of; baking, cooking, taking photos, testing, re-testing, editing and endless reviewing. I finally had to say “enough” and am hoping to push the publish button on Monday! I have ordered numerous proofs, changed the cover about 7 times and have had plenty of testing and reviewing by my kids, their fantastic spouses and a special friend of the family. So here is the final look and I hope to be back on here visiting and having fun on a regular basis as of today!
Thanks for the love and support,
I am not a big fan of breakfast and can be picky when I go out and eat breakfast at restaurants. I usually go with something safe like french toast or pancakes, but when I was out once having breakfast with my grandparents I accidentally tried something similar to this egg spinach wrap. It’s flavor and ingredients were very different but had the same concept of the recipe I have come up with!
1 1/2 cups fresh spinach
1 1/2 tsp basil
1/4 tsp salt
1/4 cup feta cheese
Pita bread or wrap
3 eggs (1 egg per wrap)
Pour a couple of tablespoons of olive oil into a pan and put it on medium. Cut your tomatoes into large chunks, about 4 pieces each. Place them in the pan with the olive oil and let them saute about 15 minutes so they are saucy. Add your fresh spinach and also let that cook for a couple of minutes until it has broken down. Add your basil, salt and feta cheese. Mix all of that up just until it is blended together.
In a bowl crack one egg and salt it like you would if you were making normal eggs. Put a fry pan on high with a couple tablespoons of olive oil. Once it heats up, pour your egg into the fry pan and DO NOT SCRAMBLE IT! You want to make it like you would if you were making an omelette.
When your egg is cooked you will want to fold it over and place it on the pita bread. Add the spinach and tomato sauce on top! ENJOY!!!