Spinach Feta Breakfast Wraps

Ingredients

• Egg

  whole

  10 large or 500g

• Spinach

  raw

  227g

• Tortillas

  Flour, Burrito Size - Meijer

  4 tortilla or 240g

• Grape tomatoes

  red, raw

  1 cup grape tomatoes or 149g

• Feta cheese

  4 oz or 113g

• Olive oil

  100g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. In a large bowl, whisk the eggs until the whites and yolks are completely combined. Place a large skillet over medium heat and add enough butter or olive oil to coat the bottom. When the butter is melted or the oil is hot, pour in the eggs and stir occasionally until the eggs are cooked. Stir in a pinch of salt and a generous amount of black pepper, then transfer to a large plate to cool to room temperature.
2. Rinse or wipe down the skillet, place it back over medium heat, and add another pat of butter or oil. Add the spinach and cook, stirring often, until the spinach is just wilted. Spread the cooked spinach on another large plate to cool to room temperature.
3. Arrange a tortilla on a work surface. Add about a quarter each of the eggs, spinach, tomatoes, and feta down the middle of the tortilla and tightly wrap (see How To Wrap a Burrito). Repeat with the remaining three tortillas. Place the wraps in a gallon zip-top bag and freeze until ready to eat. If freezing for more than a week, wrap the burritos in aluminum foil to prevent freezer burn. To reheat, microwave on high for 2 minutes.
4. Recipe by: Sarah E Crowder (source: https://www.thekitchn.com/recipe-spinach-feta-breakfast-wraps-recipes-from-the-kitchn-210526)