We aren’t joking when we say these wraps are better than Starbucks! You have to give them a try! These are on repeat on our house for lunch or breakfast!
Simply sauté the filling; spinach and sundried tomatoes with garlic. Next, make an omlette. Our secret ingredient is adding a little cheddar to the egg to make them extra creamy! Lastly, add the prepared omlette to a tortilla and fry it until golden.
Shredded cheddar cheese
Finley chopped sundried tomato
Oil, from Sun dried tomatos
Donia Farms Butter
In a small bowl whisk eggs well. Season with salt and pepper and add shredded cheddar cheese to the eggs. Set aside.
In a frying pan, add the oil from the sun dried tomatoes, spinach, and garlic. Saute until the spinach is welted. Scrape the spinach tomatoe mixture onto a plate and set aside.
Next, make the omlette: In the pan you used to sauté the spinach, add your egg mixture on medium heat (If the pan is not still greased from the oil add a small amount of butter.) Once you pour the egg mixture into the pan, do not touch it. Wait until the eggs are mostly cooked, then add your spinach mixture and feta to the middle of the eggs in a line. Using a spatula, lift one side of the egg omlette. and fold over the feta and spinach. Repeat on the other side.
Note: do not overcook your omlette! Its best if the eggs are slightly underdone.
Add the egg omlette to your tortilla wrap and burrito wrap it. In the pan you used to make the omlette, add the tsp of butter. Place the wrapped tortilla in the pan and fry on both sides until browned.