Spinach and Feta Breakfast Wrap

Build the Meal Around Spinach and Feta Breakfast Wrap

• A piece of fresh fruit
• Sliced tomato
• Plain Greek yogurt

How to Cook Spinach and Feta Breakfast Wrap

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1. Heat the olive oil in a frying pan over medium heat. Add the spinach and cook for 1 to 2 minutes, until wilted. Tip it into a sieve, press out the liquid and stir in the lemon juice.

   Mark done Start 1 min timer

2. Warm the tortillas in a dry pan for 20 seconds on each side, or wrap them in a damp cloth and microwave for 15 seconds.

   Mark done

3. Wipe out the frying pan and melt the butter over medium-low heat. Beat the eggs with the pepper and pour them in. Stir slowly with a spatula for 2 to 3 minutes, until the eggs form soft curds.

   Mark done Start 2 min timer

4. Fold the spinach and feta through the eggs and spoon half into the middle of each tortilla. Fold in the sides and roll up tightly.

   Mark done

Worth Knowing Before You Cook

Take the eggs off the heat while they still look slightly wet; they continue cooking in the pan.

If the tortilla cracks as you roll it, it was too cold. Warm it for another 10 seconds.

Wrap it in baking parchment or foil to keep it together for the commute.

Keeping What's Left

Wrapped tightly, the wraps keep in the fridge for 2 days. Reheat in the microwave for 40 seconds.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.