Cheesy Spinach & Feta Breakfast Wrap

In a small bowl, whisk together the egg whites, ground turmeric, and black pepper set it aside.

Coat a medium pan with a layer of cooking spray and place it over medium heat. Pour the egg mixture into the pan and let it cook until the bottom sets, about two minutes. Flip to cook the other side for about half a minute, then transfer to a plate.

In the same pan, add spinach and tomato, keeping them separate. Cook while stirring occasionally until the spinach is slightly wilted, about two minutes, and the tomatoes are cooked, about four minutes. Remove from the heat.

Lay the tortilla on a flat surface. Spread cream cheese on it, leaving about an inch empty on all sides. Sprinkle the feta cheese evenly on top. Arrange the cooked spinach and tomatoes over the feta. Fold the eggs into three and place it on one side of the tortilla. Fold over the top and bottom of the tortilla towards the center, then fold over from the side with the eggs towards the center, rolling tightly until you reach the other end.

Return the wrap to the pan, seam side down. Cook over medium heat for three minutes on each side, until it turns golden brown and crisps up. Cut in half and serve.