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Make-Ahead Egg, Spinach and Feta Wraps
Protein-packed breakfast wraps filled with a baked frittata of eggs, wilted spinach, sun-dried tomatoes, and feta. The wraps can be prepared ahead and refrigerated or frozen for later reheating.
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Ingredients
- Cooking spray (Or use neutral oil as needed for the pan and wraps.)
- 0.25 cup Sun-dried tomatoes (Finely chopped.)
- 3 tbsp Oil from the sun-dried tomato jar
- 1 Yellow onion (Small and finely chopped.)
- 1 tsp Kosher salt (Plus a little more for seasoning the onion, tomatoes, and spinach.)
- 0.25 tsp Black pepper (Plus additional pepper to taste for the spinach mixture.)
- 5.5 oz Baby spinach (Source gives 5 to 6 ounces, or 5 to 6 cups packed.)
- 10 Large eggs
- 0.5 cup Feta cheese (Crumbled.)
- 5 Lavash wraps (About 10 by 12 inches, or use burrito-size flour tortillas. Keep at room temperature.)
- Cream cheese (Optional; fresh goat cheese or flavored soft cheese such as Boursin may be used instead.)
Steps
- 1
Spray a 9-by-13-inch baking pan, including the sides, with cooking spray. Alternatively, lightly brush it with neutral oil. Line the pan with parchment paper, leaving an overhang on at least two sides, and spray the parchment with oil. Heat the oven to 375°F with a rack in the center position.
- 2
In a large skillet, heat the oil from the sun-dried tomato jar over medium heat.
- 3
Add the chopped onion and cook, stirring frequently, until golden, 8 to 10 minutes.
- 4
Sprinkle the onion with a little kosher salt. Add the chopped sun-dried tomatoes and cook, stirring frequently, for 2 minutes.
- 5
Add the spinach, working in batches if necessary, and cook while stirring frequently just until wilted. Avoid cooking it so long that it releases liquid.
- 6
Season the spinach mixture with additional salt and pepper, remembering that the eggs will be seasoned separately. Remove the skillet from the heat.
- 7
Add the eggs to a large bowl. Add 1 teaspoon salt and ¼ teaspoon pepper, then beat with a whisk or fork until combined.
- 8
Add the cooked spinach mixture to the beaten eggs and mix to combine. Wipe out the skillet and set it aside.
- 9
Transfer the egg mixture to the prepared baking pan and spread it evenly.
- 10
Top the egg mixture with the crumbled feta. Bake at 375°F until the eggs are fully set and the cheese is melted, 10 to 15 minutes.
- 11
Remove the pan from the oven and let the frittata rest for 2 minutes.
- 12
Slide the frittata onto a cutting board. Slice it widthwise into 5 equal rectangles, each about 2½ inches wide.
- 13
Place one lavash wrap on a work surface and spread it with cream cheese, if using. Place one frittata rectangle on the lavash, leaving a 2-inch border at the bottom.
- 14
Bring the sides of the lavash inward, then fold up the bottom and roll it up like a flat burrito. Repeat with the remaining lavash and frittata rectangles.
- 15
Heat the same skillet over medium heat. Lightly spray both sides of each wrap with oil.
- 16
Place the wraps seam-side down in the skillet and cook until warmed through and slightly golden on each side, 3 to 4 minutes per side. Do not cook them too long or the lavash may become crispy.
- 17
Slice the wraps in half, diagonally if desired, and serve.
Notes
To make ahead, wrap the pan-cooked egg wraps in foil and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the microwave, in a skillet over low heat, or in a 350°F oven. The frittata can also be served by itself without making wraps. Optional variations include dill, parsley, cilantro, chopped roasted red peppers, or pitted olives.
Nutrition per serving
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