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 a delightful 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
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.