Spinach and Feta Breakfast Wrap
A spinach and feta breakfast wrap is a compact way to serve soft scrambled eggs and greens. Cook the spinach before adding it to the tortilla so excess moisture does not make the wrap soggy. Salty feta supplies plenty of seasoning, so add salt only after tasting.
Yield: 2 wraps. Timing: Prep 5 minutes; cooking 10 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 2 large flour tortillas
- 3 large eggs
- 80 g fresh spinach, washed and dried
- 50 g feta, crumbled
- 1 teaspoon olive oil
- 1 teaspoon butter
- Black pepper
- 1 tablespoon water
Step-by-step instructions
- Warm the tortillas briefly in a dry pan and set aside. Add olive oil and spinach to the pan. Toss over medium heat until wilted, then cook until visible liquid has evaporated. Transfer to a plate.
- Beat the eggs with the water and a little pepper. Reduce the heat to medium-low and melt the butter. Add the eggs and gently move them with a spatula, forming soft curds. Cook until set rather than runny.
- Divide the spinach, cooked eggs and feta between the tortillas, placing the filling below the center. Fold in the sides, then roll from the bottom to enclose the filling.
- Place the wraps seam-side down in the dry pan for about 1 minute. Turn and warm the other side until the tortilla is lightly golden. Serve immediately.
Tips for a better result
A tortilla that cracks needs gentle warming before rolling. Keep the filling away from the edges and do not overfill. Squeezing cooked spinach is helpful if using thawed frozen spinach instead of fresh.
Substitutions and common questions
What can replace feta? A small amount of grated cheddar works, with a milder flavor. Can I add tomatoes? Yes, remove their wet seed centers first. Contains wheat, egg and milk; choose tortillas that suit your dietary requirements.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
