Spinach, Feta and Turkey Sausage Breakfast Wraps for Freezer Meal Swap

So, I'm sure Yvonne and I have mentioned that we participate in a monthly Freezer Meal Swap with a few of our close friends. These girls are ride-or-die, ready to swap any time, anywhere. We've even had swaps go down in the middle of parking lots...

 

 

If you're not familiar with the concept of a Freezer Meal Swap, you basically exchange meals based on your pre-determined family size. These swaps are such a great idea because 1. It gives us a good reason to get together once a month to enjoy some great food and catch up on the latest (as if we need an excuse for that!) and 2. We get to swap delicious food to store in the freezer and reheat whenever we're short of time or just feeling lazy! Perfect for the busy work week or hectic weekends with the kids...

 

 

For this month's Freezer Meal Swap, I made these yummy Breakfast Wraps filled with scrambled eggs, turkey sausage, spinach, feta cheese and grape tomatoes. The combination is delicious and sort of healthy with the veggies thrown in. It's definitely a great way to start your day!

 

The best part is you have a healthy, delicious breakfast in just a matter of minutes and you can just grab & go, just pop one in the microwave for a few minutes and you're done!

 

Customize this recipe to suit your lifestyle & personal preferences. Omit the meat if you're vegetarian, add different veggies and cheeses. Make a kid-friendly version using your kid's favorite ingredients. That's the beauty of cooking, it's all up to you!

 

I hope you give these delicious breakfast wraps a try!

 

 

Spinach, Feta, Turkey Sausage Breakfast Wraps
Makes 18 large wraps

Ingredients:
1 1/2 lbs ground turkey sausage (I used Jennie-O)
20 large eggs
1/2 fresh parsley
1/2 cup milk
Salt & Pepper
9 oz Tomato & Basil Feta (I used Athenos)
10 oz fresh Baby Spinach
36 Cherry or Grape Tomatoes (I used Grape), cut in half
18 large tortillas (I used Mission because they're a little thicker & can withstand the microwave better)

Directions:

1. Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sausage and cook until the sausage is thoroughly cooked through breaking the chunks apart as it cooks. Remove  the sausage from pan and place in a single layer on a large baking sheet to cool.

2. Wipe out the skillet with a paper towel, then, in the same skillet, heat 2 tablespoons of Olive Oil over medium heat. Add the spinach and a few pinches of salt. Use tongs to gently toss the spinach as it cooks. Cook just until the spinach is wilted down. Do not over cook. Remove from the pan and place in a single layer on a baking sheet to cool.

3. Crack the eggs into a large bowl. Add the chopped parsley and milk and whisk well to combine. Melt a few tablespoons of butter in a large non-stick skillet over med-low heat. Once the butter has melted and starts to sizzle, add the whisked eggs and scramble stirring often with a rubber spatula. When you near the end of the cooking time (the eggs should still look soft and under done), sprinkle salt & pepper to taste and mix to combine. Remove the eggs from the pan while the eggs are still slightly under cooked and place in a single layer on a large baking sheet to cool.

When the eggs, sausage and spinach have cooled, assemble the wraps.

1. Prepare your assembly area by placing all of the ingredients on your counter.

2. Place 6 tortillas in the microwave and heat for 30 seconds to make them pliable.

3. Place the tortillas in a stack on your work surface and layer the following ingredients at one edge of the tortilla allowing room to fold over the end:
~ Approx 1/2 cup of the scrambled eggs
~ Approx 2 tablespoons of the cooked turkey sausage
~ Approx 2 tablespoons of cooked spinach
~ 4 tomato halves
~ Approx 1 teaspoon of crumbled feta cheese
** These amounts are just estimates so use your best judgement according to the amount that fits into your tortillas. After you've rolled on, you will have an idea of how much to put in each wrap.

4. Fold the bottom edge of the tortilla over the ingredients, then fold the left and right edges over and roll tightly, like a burrito or egg roll.

5.  Repeat the process until all of the wraps have been rolled. Wrap each one individually in plastic wrap then again in aluminum foil. Put as many of the individually wrapped wraps as you like inside of freezer bags and place in the bags in the freezer.

6. Store in the freezer for up to 30 days.

7. To reheat, remove all of the wrapping, wrap loosely in a paper towel and place on a microwavable plate. Heat in the microwave for 2 - 2 1/2 minutes. Allow to cool for about 1 minute then enjoy!

Spinach, Tomato and Herbed Feta Frittata

Yvonne's posting on her Cherry Lemon Scones put me in a breakfast kinda mood. Breakfast is actually my favorite meal of the day (I even like to eat breakfast for dinner) and Frittata is one of my favorite things to make due to their versatility. A Frittata is essentially an Italian Omelette but much easier to make. They can be customized to suit any taste by using any combination of meat, vegetables and cheese you like. It's also great for cleaning out your fridge like I usually do!


Usually the cooking process for a Frittata starts off on the stove top and then finishes up in the oven or under the broiler after the eggs have set. Since I didn't have time to stand over the stove top waiting for eggs to set, I simplified the process by only cooking some of the ingredients on the stove top then whisking them all together and doing the rest of the cooking in the oven.

Ok, here's the cleaning out the fridge part....I had spinach, tomatoes, green onions and feta cheese so this is what I came up with.


Spinach, Tomato and Feta Frittata

Ingredients:
6 large eggs
3 large egg whites
3 Tablespoons lowfat milk (you can also use whole, skim, soy, heavy cream, half & half or water)
1/2 tsp kosher salt (since I was using a salty cheese I only used 1/2 tsp but you can add more if you like)
1/2 tsp fresh ground pepper
2 cups fresh spinach
3/4 cup cherry or grape tomatoes, sliced in half lengthwise
1 T Extra Virgin Olive Oil
1/2 cup green onions or chives, chopped
2 garlic cloves, minced
1/2-3/4 cup feta cheese (I used Meditteranean Herbed Feta since that's what I had)
Note: I usually add 1/2 cup chopped fresh parsley to my Frittatas but didn't have any on hand this time

Directions:

Preheat oven to 375. Spray a 9" glass pie plate or other type of glass baking dish with nonstick spray.

In a small skillet, heat 1 T olive oil over medium heat. Add green onions and saute for approx 1 minute. Reduce heat to medium-low (to prevent garlic from burning). Add garlic and saute for 30 seconds just to remove some of the raw garlic flavor. Add the spinach and cook just until wilted. This will happen pretty quickly. Set aside.

In a large bowl, whisk together the eggs, egg whites, milk, salt and pepper. Add the spinach mixture and stir to combine. Pour into the prepared pie plate/baking dish. Top with the tomatoes and sprinkle with the feta cheese.

Note: You can use all whole eggs instead of a combo of whole eggs and whites but I wanted to reduce some of of the cholesterol. Also, some people like to use water or half and half instead of milk. I usually use whatever I have.

Bake for approx 15- 20 minutes or until eggs are completely cooked and set in the center. Since all ovens are different, start checking after 15 minutes and continue to check until done. Remove from oven. Sprinkle with more cheese if you like. Note: Your frittata will look nice and puffy when you remove it from the oven but will settle/deflate as it cools. This is normal.

Serve warm or room temperature directly from the baking dish or remove to a platter.

Store leftovers in the fridge for up to 2 days.

Tip: To make mini Frittatas, bake in muffin pan sprayed with non-stick cooking spray. Cooking time will be less. I like to use the silicone muffin pans when making mini Frittatas.