Spinach Feta and Tomato Breakfast Wraps

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chopped fresh spinach
• 1 cup diced tomatoes
• 1/2 cup crumbled feta cheese
• 4 large flour tortillas
• Optional: hot sauce

Steps

1. 1 Whisk together eggs, milk, salt, and pepper in a bowl.
2. 2 Heat olive oil in a skillet over medium heat.
3. 3 Add spinach and cook until wilted, about 2 minutes.
4. 4 Pour egg mixture into skillet and cook, stirring occasionally, until eggs are just set.
5. 5 Stir in tomatoes and feta cheese.
6. 6 Warm tortillas in the microwave for 20-30 seconds.
7. 7 Divide egg mixture among tortillas.
8. 8 Fold wraps and serve immediately.

Equipment

• Skillet
• Spatula
• Microwave

Variations

• Add sautéed mushrooms or bell peppers for extra veggies.
• Substitute feta with goat cheese for a tangy twist.

Substitutions

• If feta is unavailable, use another crumbly cheese like ricotta salata.
• For dairy-free, use a plant-based milk and a vegan cheese alternative.

Pairings

• Fresh orange juice
• A fruit salad

Nutrition

Tips

• For a bit of kick, add a drizzle of hot sauce inside each wrap.
• Use whole wheat tortillas for a healthier twist.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet until warmed through.

Freezing: These wraps can be frozen for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with fresh fruit or a side of roasted potatoes for a complete breakfast.
• Pair with a strong cup of coffee for an energizing morning treat.

FAQ