Spinach & Egg Breakfast Wrap
A 10-minute post-run wrap that hits the recovery window before your appetite fully kicks in. The soft omelette and feta deliver a solid 20g of protein for muscle repair, while sautéed spinach adds iron and magnesium that runners deplete through sweat. The scallion soy sauce brings enough flavour that you will actually crave this after a hard session.
Carbs
~32g
Proteins
~18g
Wrap
Homemade Scallion Sauce (optional)
The eggs and feta together cover a solid 20g of protein to kick off muscle repair right after your run. The scallion & onion thick soy sauce is a specialty Korean-inspired condiment available at Asian grocery stores and some specialty grocery stores - if you can not find it, mix 2 tbsp soy sauce + 1 tsp sesame oil + 1 sliced scallion + a pinch of chili flakes for a solid substitute. Crisping the wrap in the pan at the end is optional but worth the extra minute - it holds together much better. Scales easily to 2 wraps for longer efforts or bigger appetites.
You track your miles.
We'll handle the meals.
If making the sauce from scratch, combine soy sauce, sesame oil, sliced scallion, and chili flakes in a small bowl and stir to combine. Set aside.
Place the tortilla on a plate and brush the entire surface with the scallion & onion thick soy sauce.
Heat a drizzle of oil in a frying pan over medium-high heat. Add the spinach and a pinch of salt. When the leaves are wilted, place them on the tortilla.
In the same pan, add another drizzle of oil. Pour in the beaten eggs, season with salt, and use a rubber spatula to push the outside of the omelette toward the middle. Repeat for about 1 minute for a soft omelette.
Place the omelette on the spinach, top with crumbled feta, and roll up the tortilla. Return the wrap to the pan and cook until lightly browned and crisp on each side. Slice in half and serve.
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