Spinach and Feta Breakfast Wrap with Sun-Dried Tomato Aioli
Fluffy scrambled eggs, wilted spinach, and tangy feta rolled into a warm tortilla with smoky aioli.
Dietary
Vegetarian, Pescatarian, Nut free, Halal
Allergens
Dairy, Eggs, Wheat
This breakfast wrap pairs creamy scrambled eggs with wilted spinach and salty feta, all brightened by a smoky sun-dried tomato aioli spread inside a warm flour tortilla. It comes together quickly, making it a solid option for busy mornings or a casual brunch. The aioli adds a rich, tangy contrast that balances the earthy greens and cheese.
Ingredients
- 8 large eggs
- 2 tablespoons whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 cups baby spinach, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomato aioli
- 4 large flour tortillas
Method
-
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
-
Melt 1 tablespoon of butter in a 9-inch nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
-
Add the spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Transfer to a plate and set aside.
-
Wipe out the skillet and melt the remaining 1 tablespoon of butter over medium-low heat. Pour in the eggs and let them sit undisturbed for 20 seconds before gently stirring with a spatula.
-
Continue cooking the eggs, folding gently every 30 seconds, until just set but still soft, about 3 minutes total. Remove from heat.
-
Fold the wilted spinach and crumbled feta into the scrambled eggs.
-
Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side, until pliable.
-
Spread 2 tablespoons of sun-dried tomato aioli down the center of each warm tortilla.
-
Divide the egg, spinach, and feta mixture evenly among the tortillas, placing it over the aioli.
-
Fold in the sides of each tortilla and roll tightly into a wrap. Slice in half on the diagonal and serve warm.
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Spinach and Feta Breakfast Wrap with Sun-Dried Tomato Aioli
This breakfast wrap pairs creamy scrambled eggs with wilted spinach and salty feta, all brightened by a smoky sun-dried tomato aioli spread inside a warm flour tortilla. It comes together quickly, making it a solid option for busy mornings or a casual brunch. The aioli adds a rich, tangy contrast that balances the earthy greens and cheese.
20 min 4 servings 420 cal
Ingredients
- 8 large eggs
- 2 tablespoons whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 cups baby spinach, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomato aioli
- 4 large flour tortillas
Method
- 1
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- 2
Melt 1 tablespoon of butter in a 9-inch nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- 3
Add the spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Transfer to a plate and set aside.
- 4
Wipe out the skillet and melt the remaining 1 tablespoon of butter over medium-low heat. Pour in the eggs and let them sit undisturbed for 20 seconds before gently stirring with a spatula.
- 5
Continue cooking the eggs, folding gently every 30 seconds, until just set but still soft, about 3 minutes total. Remove from heat.
- 6
Fold the wilted spinach and crumbled feta into the scrambled eggs.
- 7
Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side, until pliable.
- 8
Spread 2 tablespoons of sun-dried tomato aioli down the center of each warm tortilla.
- 9
Divide the egg, spinach, and feta mixture evenly among the tortillas, placing it over the aioli.
- 10
Fold in the sides of each tortilla and roll tightly into a wrap. Slice in half on the diagonal and serve warm.