15-Minute Savory Spinach and Feta Breakfast Wraps

• 4 large eggs
• 1/4 cup milk
• 1 cup fresh spinach, chopped
• 1/3 cup crumbled feta cheese
• 4 whole wheat tortillas (8-inch)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil or butter
• 1/4 cup diced red bell pepper
• Optional: 2 tablespoons chopped fresh parsley or chives

Instructions

1. In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined and slightly frothy.
2. Heat olive oil or butter in a non-stick skillet over medium heat. Add diced red bell pepper and sauté for 1-2 minutes until slightly softened.
3. Add chopped spinach to the skillet and cook for another 1 minute until wilted.
4. Pour the egg mixture into the skillet over the veggies. Stir gently and continuously with a spatula until the eggs start to set but are still moist — about 3-4 minutes.
5. Sprinkle crumbled feta cheese evenly over the eggs and cook for another 1 minute, allowing the cheese to soften without melting completely.
6. Warm the whole wheat tortillas separately in a dry skillet or microwave for 15 seconds to make them pliable.
7. Divide the scrambled egg mixture evenly among the tortillas, placing it in the center of each.
8. Optional: sprinkle chopped parsley or chives over the eggs for extra freshness and flavor. Roll up the tortillas tightly to form wraps.
9. Serve immediately with your choice of fresh fruit or a small side of yogurt.

Chef tips

• For a dairy-free option, substitute feta cheese with avocado slices or omit entirely.
• Use spinach baby leaves for a milder taste and faster cooking, or kale for a heartier texture—just chop finely and cook longer to soften.
• To make it vegan, replace eggs with seasoned scrambled tofu and omit feta, adding nutritional yeast for cheesy flavor.
• If short on time, prepare the egg filling the night before and warm up the wraps in the morning for an extra quick meal.