- 2 large eggs
- 1 cup fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup diced tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large flour tortillas
- Optional: 1/4 cup diced onions or bell peppers for added flavor
- In a medium bowl, whisk together the eggs, salt, and pepper until well mixed.
- Heat olive oil in a skillet over medium heat. Add the onions or bell peppers if using, and sauté until softened, about 2-3 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 1-2 minutes.
- Pour the beaten eggs into the skillet, stirring gently to scramble. Cook until the eggs are just set but still soft, about 3-4 minutes.
- Remove the skillet from heat and stir in the crumbled feta and diced tomatoes.
- Warm the flour tortillas in a separate pan over low heat or in the microwave for about 20 seconds.
- Place half of the egg mixture onto each tortilla. Fold in the sides and roll up the tortillas to enclose the filling.
- Serve immediately or wrap tightly in foil for a breakfast on the go.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International