Spinach & Feta Breakfast Wrap

Sweet breakfasts have their place, but most mornings call for something savoury that actually keeps hunger at bay. This wrap answers that need — eggs and feta carry the flavour, spinach sneaks in some greens, and a warm tortilla wraps it all into something easy to eat at a desk.

It scales easily, packs well, and reheats far better than expected.

Ingredients

Instructions

1. Whisk the eggs with the milk, salt and pepper.
2. Heat the olive oil in a non-stick pan over medium heat. Add the spinach and toss for about 30 seconds until just wilted.
3. Lower the heat slightly, pour in the eggs, and stir gently with a spatula. Pull the curds in from the edges until just set but still glossy. Stir through the feta and pull the pan off the heat.
4. Warm the tortillas in a dry pan for 20 seconds per side.
5. Pile the egg mixture down the centre of each tortilla, add hot sauce if you like, and roll up tightly.

Cooking tips

• Take the eggs off the heat while they still look slightly underdone — they keep cooking from residual heat.
• Wrap leftovers in foil and reheat in a dry pan for 2 minutes per side. Microwaving makes the tortilla rubbery.
• A spoonful of sun-dried tomato pesto on the tortilla before filling is a serious upgrade.

More like this

For more from this section, browse our breakfast recipes or the full collection.