Spinach and Feta Breakfast Pockets

Start the morning right with my Spinach and Feta Breakfast Pockets, a perfect blend of creamy feta cheese and nutrient-rich spinach enveloped in a crispy almond flour flatbread. This recipe offers a delicious, high-protein, and high-fiber start to your day, with the added benefits of low carbs to keep you energized without the sugar spike. Ideal for women over 40 looking to maintain a balanced diet, these breakfast pockets can be prepped in advance, frozen, and reheated for a convenient and healthy morning meal. Whether you’re rushing out the door or sitting down for a leisurely breakfast, these pockets are sure to satisfy.

Spinach and Feta Breakfast Pockets

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Course Breakfast, Brunch

Cuisine Greek

Servings 4

Calories 150 kcal

Ingredients

  

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• 4 Low Carb tortillas or Flatbread like Cut Da Carb
• 2 cups fresh spinach sautéed
• 1/2 cup crumbled feta cheese
• 6 large eggs beaten
• Salt and pepper to taste

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Instructions

 

• Preheat the oven to 350°F (175°C).
• Scramble the eggs in a non-stick skillet over medium heat until just set. Season with salt and pepper.
• Lay out the almond flour flatbreads and evenly distribute the scrambled eggs, sautéed spinach, and feta cheese among them.
• Fold the flatbreads over the filling to create pockets. Secure with toothpicks if necessary.
• Bake on a lined baking sheet for 10-15 minutes until the pockets are golden.
• Cool completely, then wrap individually and freeze.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 262mgSodium: 326mgPotassium: 186mgFiber: 15gSugar: 0.3gVitamin A: 1842IUVitamin C: 4mgCalcium: 146mgIron: 2mg

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