Quick Breakfasts
Spinach and Egg Breakfast Wrap
A warm tortilla filled with fully cooked eggs, spinach, and a little cheese.
A breakfast wrap is useful when you want something more portable than eggs on toast. The filling here is deliberately dry enough to stay inside the tortilla: cook off the spinach moisture before adding the eggs.
One large wrap makes a generous breakfast. A smaller tortilla may need less filling, so keep any extra alongside rather than forcing the seam closed. A minute in the pan after folding gives the wrap a little structure.
THE RECIPE
Spinach and Egg Breakfast Wrap
Amounts scale automatically. Keep piece sizes similar; pan size and cooking time may need adjustment. Round whole ingredients sensibly.
Ingredients
Method
Wilt the greens
Heat oil in a small nonstick pan over medium heat. Add spinach and stir until wilted. Keep cooking briefly until any released water evaporates.
Cook the eggs
Beat eggs with milk, salt, and pepper. Pour into the pan and stir gently with a spatula. Cook until set with no visible runny egg.
Fill and fold
Warm tortilla briefly in a dry pan or microwave so it bends. Put eggs and spinach in the center, sprinkle with cheese, fold in the sides, and roll snugly.
Set the seam
Place seam-side down in the dry pan over medium-low heat for about 1 minute. Turn and warm the other side. Cut in half and eat while warm.
Small details that help
Do not overfill
Keeping the filling in a compact strip makes folding much easier.
Dry the spinach
Wet greens make the tortilla soggy and can cause the wrap to split.
Wrap for travel
If carrying it, follow safe food-storage temperatures rather than leaving an egg-filled wrap warm for hours.
Substitutions & ways to make it yours
No cheese
Leave it out and add a teaspoon of mustard or a little salsa at serving.
Frozen spinach
Use thawed spinach squeezed very dry.
Different bread
Serve the filling in a pita or on toast if tortillas are unavailable.
A couple of useful questions
Can I make several at once?
Yes, but use a larger pan so the eggs cook evenly and portion the filling before rolling.
Can I use corn tortillas?
Small corn tortillas are better folded as tacos. Warm them well; they are less flexible for a large rolled wrap.
