Make-Ahead Feta and Spinach Breakfast Wraps make life easy! Ideal for weekend brunch or weekday breakfast.
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These cheesy spinach and feta breakfast wraps make life easy, whether you’re serving them at a big potluck brunch or just for your family during the week.
If you’re making these for a brunch buffet, cut them in half for smaller portions. This way, guests can enjoy themselves, but still leave enough space on the plate for other things.
When serving them to the hungry hordes in your household, serve the wrap whole. It’s a full breakfast that can be quickly reheated and eaten on the way out.
Start by scrambling the eggs with the scallions and oregano, then fold in the spinach before the eggs are fully set. This gives the spinach time to wilt without overcooking the eggs. It’s okay if some spinach leaves aren’t fully wilted; They continue cooking once the eggs are out of the pan.
Tuck the eggs into the heated tortilla along with some fresh and flavorful feta cheese and you’re practically done! Don’t skip the step of heating the tortillas – this will help the wraps roll easier and give them better flavor.
These Spinach Feta Wraps can stand all on their own, but a little salsa or fresh tomato salad on the side is never a bad idea!
Breakfast wraps with spinach and feta
This recipe can be doubled, although you’ll either need to use a larger pan to cook the eggs or work in batches.
These wraps can be made up to 2 days in advance and kept refrigerated. Warm briefly in the oven or microwave before serving.
The wraps can also be frozen. Wrap them in parchment paper and then in foil and place on a small tray to freeze until set. Seal them in a plastic freezer bag. Reheat in the microwave.
ingredients
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2 tablespoon olive oil
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4 spring onionsthinly sliced
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1 teaspoon dried oregano
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8th lbig eggswell beaten
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Kosher salt and freshly ground black pepper
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4 (10 inch) flour tortillas
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3 ounces (about 3 cups packed) fresh baby spinach leaves
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1/2 cup (4 ounces) decay feta cheese
method
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Prepare baking paper:
Cut four 12-inch squares of parchment paper and place them nearby.
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Stir the eggs:
Heat the oil in a large non-stick pan over medium-high heat. Add the scallions and oregano and cook 2 to 3 minutes, or until the scallions are slightly softened.
Add the eggs, salt and pepper and cook, stirring constantly, until it starts to set but is still runny.
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Add spinach:
Remove the pan from the heat and fold in the spinach. Turn the heat down to medium-low and reheat the pan. Cook 1 to 3 minutes longer, or until the spinach begins to wilt (a few leaves are not yet wilted) and the eggs are cooked.
Transfer the eggs to a plate to cool slightly. wash pan.
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Warm tortillas:
Place the cleaned pan over medium-high heat and heat until hot. Heat each tortilla, one at a time, on one side, turning with tongs, for 15 to 20 seconds, until tender and lightly browned in places but not crispy. Stack on a plate and cover with a tea towel to keep warm and malleable.
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Make the wraps:
Spread 1/4 of the egg filling in a line about 2 inches from the bottom of a tortilla. Sprinkle with 2 tbsp feta.
Fold the bottom edge of the tortilla over the filling. Fold in the sides and roll up to enclose the filling in a neat bundle. Wrap in the parchment paper, seam side down. Repeat with the remaining tortillas and filling.
Store the wraps in the refrigerator until ready to serve.
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Preheat the oven:
Preheat oven to 350°F.
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Warm up:
Place the wraps in their parchment paper in a baking dish and heat for 15 to 20 minutes or until hot. Remove from the oven and remove the paper. (Alternatively, you can reheat individual wraps in the microwave, but the oven is better for reheating several at once.)
Halve each wrap diagonally and serve.
| nutritional information (per serving) | |
|---|---|
| 257 | calories |
| 14g | Fat |
| 21g | carbohydrates |
| 13g | protein |
