Spinach, Feta, and Tomato Breakfast Wraps

• 8 large eggs
• 1/2 cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• 1 medium tomato, diced
• 4 large tortillas
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Crack eggs into a bowl, season with salt and pepper, and whisk until combined.
2. 2 Heat 1 tablespoon of olive oil in a skillet over medium heat. Add spinach and cook until wilted.
3. 3 In the same skillet, add another tablespoon of olive oil and pour in the eggs. Cook into an omelet.
4. 4 Once the eggs are set but still slightly runny on top, sprinkle with feta and tomato.
5. 5 Fold the omelet and let it cook for another minute, then remove from heat.
6. 6 Warm tortillas in a dry skillet or microwave for 20-30 seconds.
7. 7 Divide the omelet mixture evenly among the tortillas.
8. 8 Fold the sides of each tortilla in and roll them up tightly.

Equipment

• skillet
• spatula

Variations

• Add sautéed mushrooms or bell peppers for extra veggies.
• Use goat cheese instead of feta for a tangy twist.

Substitutions

• Use egg whites or a vegan egg substitute for a lighter or vegan option.
• Substitute feta with another crumbly cheese like queso blanco.

Pairings

• Fresh orange juice
• A Greek yogurt parfait

Nutrition

Tips

• For extra flavor, sauté the diced tomatoes briefly before adding to the eggs.
• Add red pepper flakes for a spicy kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave or skillet.

Freezing: These wraps freeze well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a cup of hot coffee or tea.

FAQ