If you’re a fan of the Starbucks Spinach Egg Wrap but can’t enjoy it due to dietary restrictions like dairy or gluten, fear not! Today, I’m here to share an awesome copycat recipe that not only caters to those dietary needs but also promises to satisfy your taste buds.
Ingredients
- 1 egg
- 2 egg whites
- A handful of fresh or frozen spinach
- 1 almond flour tortilla
- 1/2 cup julienne sun-dried tomatoes
- Avocado oil for cooking
Directions
- Start by whisking one whole egg and two egg whites until smooth. Add spinach for color and nutrition.
- Heat an omelet pan and cook the almond flour tortilla for 30 seconds on one side for a nutty flavor and gluten-free option.
- Cook the spinach-infused egg mixture in the pan. Sprinkle sun-dried tomatoes on top for sweetness and tanginess.
- Place the tortilla over the eggs and tomatoes, letting them meld together. Fold the tortilla over the eggs with a spatula.
- Transfer to a plate and enjoy! The almond flour tortilla adds crunch, while spinach and sun-dried tomatoes bring freshness and flavor.
This recipe is not only a perfect solution for those with dietary restrictions but also a delicious and nutritious breakfast for anyone looking to start their day with a tasty, homemade treat. Plus, it’s a testament to how simple substitutions can transform a beloved classic into something even more special.
So, the next time you’re craving the Starbucks Spinach Egg Wrap but need a dairy and gluten-free alternative, whip up this copycat recipe. Your taste buds will thank you, and you’ll have a new favorite breakfast option in your culinary repertoire. Enjoy!
Ingredients
- 1 egg
- 2 egg whites
- A handful of fresh or frozen spinach
- 1 almond flour tortilla
- 1/2 cup julienne sun-dried tomatoes
- Avocado oil for cooking
Instructions
- 1. In a bowl, crack one whole egg and add two egg whites. Give them a quick whisk to create a smooth, creamy mixture.
- 2. Toss a generous handful of spinach into the egg mixture.
- 3. Next, you'll need a small omelet pan. Heat it over medium heat, and when it's nice and warm, place your almond flour tortilla in the pan. Cook it for about 30 seconds on one side.
- 4. Once the first side of your tortilla is nicely cooked, place it on a plate.
- 5. In the same pan, add a touch of avocado oil to prevent sticking. Now, gently pour your spinach-infused egg mixture into the pan, ensuring it spreads evenly.
- 6. Sprinkle your julienne sun-dried tomatoes right on top of the eggs.
- 7. As the eggs approach about 75% done, carefully lift your almond flour tortilla and place it directly on top of the eggs and sun-dried tomatoes.
- 8. Now, using a spatula, gently fold the tortilla over the eggs, forming your Spinach Egg Wrap. Press it down slightly to ensure everything sticks together.
- 9. Serve & Enjoy – a dairy and gluten-free Spinach Egg Wrap that rivals your favorite Starbucks treat.
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