Egg, spinach and feta wrap

My relationship with my barista is suffering.

We used to see each other every day. I'd swing into Starbucks and be greeted with a smile and a, "Hey Katie!"He always knew to start a venti dark roast for me - no room - but then depending on how hungry I was feeling, I would also grab a spinach and feta wrap. 

For as lovely as this interaction was, it cost me close to $6 every day. Which is simply unreasonable for a girl who knows how to make her own coffee and prefers to drink it black. 

My barista was a habit that I needed to quit.

But sometimes time gets away from me. Sometimes I hit the snooze button one too many - okay let’s be real - four too many times.

These are the mornings that I'd usually swing by Starbucks.

But every time I'd circle the lot for parking, stand in that line and then wait for my order to be ready, I'd realize that I wasn't saving any time at all. In fact it probably took longer than scrambling and egg and making my own coffee. Oh, and I was also hemorrhaging money. All because I liked seeing my barista. Time to make some changes.

The coffee part I had under control. Nothing fancy there. But an easy, portable breakfast is another story. All I wanted was that delightful envelope of egg, cheese and spinach that my barista would kindly heat up for me.

So I went about recreating my beloved breakfast. I looked up the ingredients in Starbucks's version, I found some delicious sun-dried tomato pesto at the grocery store (no need to go overboard and do homemade), and then I made a week's worth of breakfast wraps and stuck them in the freezer.

A quick zap in the microwave and I can wrap it back up in the aluminum foil, throw it in my bag, and eat it on the way to work or at my desk. I definitely don't miss fighting for a parking spot in the Starbucks lot, and I even like the coffee I make at home better than what they have sitting in the carafe all morning.

All of this doesn't make up for the fact that I miss my barista. Yes, I've moved on, I'm making better choices, I'm growing. But there are mornings when I'm pouring my coffee into my traveler mug that I wish he would hand me my coffee with my name scrawled in marker, and then cheerfully tell me to have a nice day as I walked out the door.

Those are the days that I'll pop in for just a tall coffee at lunch.

Egg, Spinach and Feta Wrap

makes 6 wraps

Ingredients:
6 whole wheat wraps
6 eggs
1 box frozen spinach (you can use fresh, but if you're just going to freeze it again anyway...)
12 Tbsp feta cheese
6 Tbsp sun-dried tomato pesto

Directions:

Let spinach thaw and drain liquid.

Scramble eggs and season with salt and pepper. Stir in spinach. Scramble so that they are stil slightly runny - that way they're not overcooked when you microwave them.

Spread 1 tablespoon of pesto on each wrap, and then add 1/6 of the egg and spinach mixture and 2 tablespoons of feta.

To make the wrap, fold up the bottom of the wrap, then fold the right side in toward the center. Fold the wrap and it's contents to the left, and then fold down the top. Roll the wrap to the left one more time until it's sealed. This will make sure nothing falls out.

Wrap each wrap in foil and put in freezer. To reheat, take wrap out of foil and wrap it in a damp paper towel and microwave for 3 minutes.