Egg, Spinach, and Feta Breakfast Wrap

Psst… want the secret to perfectly scrambled eggs? In our recipe below, we stick to the basics. But if you’d like to take this breakfast wrap up a notch, try this genius tip from culinary instructor Chef James Smith: To achieve the fluffiest eggs ever, add 1 tablespoon of water to beaten eggs right before adding to the pan. If the pan is hot enough, the water in the egg mixture will create a burst of steam when it hits the pan. This will leaven the eggs and form a fluffier, lighter scramble or omelette. Psst… want the secret to perfectly scrambled eggs? In our recipe below, we stick to the basics. But if you’d like to take this breakfast wrap up a notch, try this genius tip from culinary instructor Chef James Smith: To achieve the fluffiest eggs ever, add 1 tablespoon of water to beaten eggs right before adding to the pan. If the pan is hot enough, the water in the egg mixture will create a burst of steam when it hits the pan. This will leaven the eggs and form a fluffier, lighter scramble or omelette.

1 tsp extra-virgin olive oil

1 red bell pepper, chopped

3 cups baby spinach

2 tbsp chopped sun-dried tomatoes

1 tsp chopped fresh dill

6 large eggs

¼ tsp each sea salt and ground black pepper

2 10-inch spelt or whole-grain tortillas

⅓ cup full-fat feta cheese, crumbled

Directions at cleaneatingmag.com

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