Spinach & Feta Breakfast Wrap

Sweet breakfasts are great, but most mornings I want something savoury that actually keeps me full. This wrap has been my answer for years — eggs and feta carry the flavour, spinach sneaks in some greens, and a warm tortilla wraps it all into something you can eat at your desk.

It scales easily, packs well, and reheats far better than you would expect.

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

If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.