Spinach & Feta Egg Wraps
Savory egg wraps stuffed with sautéed spinach, crumbled feta, and sun-dried tomatoes. A Mediterranean-inspired breakfast you can eat cold or warmed up.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate wrapped in foil for up to 4 days. Freeze individually for up to 2 months.
- Batching: Slightly undercook the eggs — they'll finish cooking when you reheat the wrap.
- Reheat: Remove foil and wrap in a damp paper towel. Microwave for 60–90 seconds. From frozen, microwave for 2.5 minutes at 50% power.
EXECUTION STEPS
HIGH HEAT SEAR
Heat olive oil in a nonstick skillet over medium heat. Add garlic and cook for 30 seconds.
HIGH HEAT SEAR
Add baby spinach and cook for 2 minutes until wilted. Transfer to a plate and set aside.
HIGH HEAT SEAR
Whisk eggs with salt and pepper. Pour into the same skillet and scramble over medium-low heat for 3–4 minutes until just set (slightly soft is ideal).
HIGH HEAT SEAR
Remove from heat and gently fold in wilted spinach, feta cheese, and sun-dried tomatoes.
STEP 5
Warm each tortilla in the microwave for 10 seconds to make it pliable.
STEP 6
Divide the egg mixture among the 4 tortillas. Fold in the sides and roll tightly.
STEP 7
Wrap each burrito in foil or parchment paper.