Spinach Feta Egg Wrap
Scrambled eggs with wilted spinach and tangy feta wrapped in a warm tortilla. A 10-minute breakfast that feels restaurant-quality.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 15g
Ingredients
- 4 large eggs
- 3 cups fresh spinach
- ½ cup feta cheese, crumbled
- 2 whole flour tortillas (8-inch)
- 1 tbsp butter
- 1 pinch salt and pepper
Instructions
- 1
Crack eggs into a bowl and whisk with salt and pepper until yolks and whites blend.
- 2
Heat butter in a 10-inch nonstick skillet over medium until it foams, ~90 seconds.
- 3
Add spinach to the skillet and stir until it wilts down, ~1 minute.
- 4
Pour the whisked eggs over the spinach and stir slowly, pushing set curds to the edges.
- 5
When eggs are mostly set but still look slightly wet on top, remove from heat.
- 6
Fold feta into the eggs and stir until evenly distributed.
- 7
Warm tortillas in a dry skillet or over a gas flame for 10 seconds per side.
- 8
Divide the egg mixture between the tortillas and roll tightly. Serve hot.
Tools you’ll need
- 10-inch nonstick skillet
- small mixing bowl
- whisk
- wooden spoon
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