Fitness Friday :: Spinach Egg Wraps

Two things that seem like more trouble than they are worth since school let out:

1. blogging

2. cooking

 

So, today I throw all caution to the wind and choose to blog about cooking.

 

Do hard things, Sandy Cooper.  Do. Hard. Things.

 

Whenever we can, Jeanine and I meet for a walk and breakfast.  Jeanine is my new-ish real life friend, but feels very much like an old-ish forever friend.  We met at the beginning of the school year on a field trip and immediately bonded over the subject of school lunches.  Our conversations quickly turned to how we both drink smoothies every day with spinach, and how we both love Jesus more than anything and how we both hate corporate work functions and how we both desire more than anything for our kids to grow up and serve other people more than we desire them to function well in a churchy environment.

We both have adopted girls with brown skin.

We both have kids entering middle school.

We both have teens.

We both get ridiculously excited when Michael Pollan is talking about his new book on NPR.

Over the months, we found ourselves talking more and more and seeking out more opportunities to be together.   When I’m with her, we jump from subject to subject quickly. Time passes, like we’re in a time warp.

We say “Me, too!” a lot.

She laughs at my stupid humor.

I love that in a friend.

So, we decided to meet for walking (she loves fitness) and breakfast (she loves healthy eating/cooking).  During our time together, I usually share with her all my drama and she always speaks incredible words of wisdom into my life.  We strengthen our hearts (literally and figuratively).  And then we eat outside at this amazing little cafe at the end of the walking trail.

We usually linger so long at breakfast that I drive home hungry and have to make a smoothie.

I love that in a friend.

The first time we met for breakfast, we both ordered the Spinach Egg Wrap, and fell in love.  (Have I mentioned she also gets really excited about good food?)  Jeanine went home and recreated the wrap in her own kitchen and encouraged me to do the same.  She promised me it would be every bit as delicious as the ones at the little cafe at the end of the trail.

 

She was right.  I’ve made these 3 times since then.  And they are amazing.

 

You can serve these for breakfast, alone or with a side of fresh fruit.  You can also serve them for lunch with a green salad.  Or fruit.  Or for dinner with salad or fruit.  There are no rules here.  Just deliciousness.

 

Without further adieu, here is my version of The Spinach Egg Wrap, from The Anchorage Cafe.

This recipe makes 2 whole wraps, each cut in half.  Serves 2 – 4 people.

Total time in the kitchen is about 10 minutes from beginning to end.

Ingredients:

2 Tortillas (any kind will do–I like the ones from Costco that come uncooked)

2-3 whole eggs (The Anchorage Cafe uses egg whites, but I’m a fan of the entire egg)

A pat of real butter

Fresh pesto (you can make your own or use it from the jar–I use it from the jar.  Obviously, if you’re making your own pesto, there are more time and ingredients involved.)

Handful of fresh baby spinach leaves

Crumbled goat cheese

Fresh mushrooms (I do not like mushrooms, so I did not add this to mine–the original has mushrooms.  And since I don’t like mushrooms, I’m not sure if they’d taste better fresh or sauteed in a little butter here. So, one of you, please volunteer to test this in your own kitchen and report back to me.  Thank you.)

Salt and pepper

 

Directions:

1. If using uncooked tortillas, toss one in a frying pan over medium heat and cook it up.  About 1-2 minutes on each side.  Set aside.  Cook the other one.  Set aside.

2. In a small frying pan, melt the butter over medium heat.

3. Beat eggs in a small bowl with a fork and pour into hot pan with melted butter.  Season with salt and pepper and cover.  Leave cover on until eggs are firm on the top, but still a little wet.  That magical moment between runny and dry.

4.  While the eggs are cooking, spread a spoonful of pesto on each tortilla.  The pesto is a very strong flavor, so you don’t need much (I found out the hard way).

5.  Layer baby spinach leaves over the pesto, across the entire tortilla.

6.  If using mushrooms, I’m thinking this would be a good spot to layer them on.

7.  Sprinkle with goat cheese.  (Mmmm….goat cheese….)

8. When your eggs are perfect, divide your them into 2 portions and gently slide the half the egg onto the edge of each tortilla.

9.  Carefully roll the tortilla, starting at the egg side.  Roll and tuck, roll and tuck, until you reach the end.

10.  Seem side down, cut the wrap in half.

 

Take a bite.  And then think about how much you love me.  Because you will, after you try this.

 

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Linking up with Jill, who is about to run a super-duper long race.  Go over and encourage her.  🙂