Spinach Feta Breakfast Wrap

Ingredients

• 2 whole-wheat tortillas
• 4 eggs
• 1 cup spinach
• 1/4 cup feta
• 1 tsp olive oil
• Salt and pepper

Instructions

1. Crack the eggs into a bowl and whisk until the yolks and whites are fully combined. Season with a pinch of salt and pepper.
2. Heat the olive oil in a nonstick skillet over medium-low heat. Add the spinach and stir for about 1 minute until it wilts down to roughly half its volume.
3. Pour the beaten eggs over the spinach and cook slowly, using a spatula to gently push the eggs from the edges toward the center. Keep the heat low for soft, creamy curds — this should take about 3 to 4 minutes.
4. When the eggs are almost set but still slightly glossy, crumble the feta over the top and fold it in gently. Remove from heat immediately — the residual warmth will finish cooking them.
5. Warm the tortillas in a dry skillet or microwave for 15 seconds so they're pliable. Divide the egg mixture between the two tortillas, fold in the sides, and roll up tightly. Place seam-side down in the skillet for 1 minute per side until lightly golden.

Tips

• Warm tortillas are essential for rolling without cracking — a quick pass over a flame or a few seconds in the microwave does the trick.
• Add sun-dried tomatoes, sliced olives, or a pinch of za'atar for a more Mediterranean flavor profile.
• Make these wraps ahead and freeze individually wrapped in foil. Reheat in a 350°F oven for 15 minutes straight from frozen.
• Swap feta for goat cheese or ricotta if you prefer a milder, creamier filling.