Olive oil – you can also use avocado oil if you prefer
1 cup chopped fresh spinach
2 large egg whites
1/4 cup feta cheese
Sea salt and black pepper – adjust this to taste
1 10-inch tortillas of choice (if using gluten-free be gentle when folding wrap and make sure they are room temp. You can also use whole wheat if not gluten-free)
Whisk the egg whites together to a bowl and set aside
Warm large skillet over medium heat and sauté the sun-dried tomatoes and spinach in some oil until fragrant then remove from skillet and set aside
Grease skillet again and cook the eggs in a skillet until fluffy and ready. It takes about 3-4 minutes and use a spatula to maintain circle shape with the eggs. Run the spatula under the edges of the egg whites so it doesn’t stick and either flip halfway through or do it more as a fluffy scramble then remove eggs and set aisde
Now time to assemble the wrap, place the wrap in a cutting board and add the spinach and sun-dried tomatoes then eggs on top and feta (place all ingredients as centered as possible and don’t overstuff!
Fold the bottom third of the tortilla up then fold in sides and tuck and wrap
Place the wrap back on the skillet and crisp over medium/low heat for about 2-3 minutes to brown a bit
Remove wrap from skillet, slice in half and enjoy!