Ingredients:

• 1 cup AllWhites® egg whites
• 2 teaspoons prepared basil pesto
• 1-1/2 cups chopped fresh baby spinach leaves
• 1/3 cup Crystal Farms® Wisconsin Crumbled Feta Cheese
• 2 tablespoons light mayonnaise
• 2 (2 ounce) whole-wheat flat breads
• 2 medium tomatoes, thinly sliced

1. Spray a nonstick 10-inch skillet with cooking spray; heat over medium heat. Beat AllWhites egg whites and pesto together with a fork in medium bowl. Pour into skillet. Stir in spinach. As eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to bottom of skillet. Cook until eggs are set but still moist. Sprinkle with feta; cover and cook 1 minute longer. Cut in half.
2. Spread mayonnaise on flatbread. Top with tomatoes, then eggs. Roll up and secure with a toothpick or wrap in parchment.