This handheld breakfast wrap turns a handful of pantry staples into something genuinely craveable. Fluffy eggs mingle with salty feta and jammy sun-dried tomatoes, all folded into a toasty tortilla. It is fast enough for weekdays and satisfying enough to keep you full until lunch.
Prep: 10 mins Cook: 8 mins Serves: 2
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1/4 cup crumbled feta cheese
- 3 tablespoons chopped sun-dried tomatoes
- 1 cup baby spinach
- 2 large flour tortillas
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes
Instructions
- Whisk the eggs with milk, salt, and pepper in a small bowl until smooth.
- Heat the olive oil in a nonstick skillet over medium heat and wilt the spinach for about one minute, then set aside.
- Melt the butter in the same skillet, pour in the eggs, and gently stir until softly scrambled.
- Fold in the feta, sun-dried tomatoes, spinach, and red pepper flakes, cooking just until the cheese begins to soften.
- Warm the tortillas in a dry pan for 15 seconds per side to make them pliable.
- Spoon the egg mixture down the center of each tortilla, fold in the sides, and roll tightly.
- Return the wraps seam-side down to the skillet for one minute to seal, then slice and serve.
Tips
- Swap feta for goat cheese if you prefer a creamier, milder tang.
- Wrap in foil and refrigerate for up to two days for an easy make-ahead breakfast.
- Add a spoonful of hot sauce or pesto for an extra flavor boost.