Egg And Spinach Wrap

1. 1
   saute · ~4 min

   Sauté the spinach.

   1.Heat 1 tsp olive oil in a non-stick skillet over medium heat.

   2.Add minced garlic and cook until fragrant (30 seconds).

   3.Add chopped spinach and a pinch of salt. Cook until wilted (2-3 minutes).

   4.Transfer spinach to a plate and wipe the skillet clean.

   TIPDon't overcook the spinach — it should be just wilted and bright green.
2. 2
   prep · ~2 min

   Scramble the eggs.

   1.Crack eggs into a bowl and add a pinch of black pepper.

   2.Whisk until the yolks and whites are fully combined and slightly frothy.
3. 3
   fry · ~5 min

   Cook the scrambled eggs.

   1.Heat remaining 1 tsp olive oil in the skillet over medium-low heat.

   2.Pour in the whisked eggs and let them set for 30 seconds.

   3.Gently push the eggs with a spatula from the edges toward the center.

   4.Cook until soft curds form and eggs are just set (3-4 minutes).

   TIPLow heat and gentle folding give you soft, creamy curds instead of rubbery eggs.
4. 4
   assemble · ~3 min

   Warm the tortillas and assemble wraps.

   1.Warm each tortilla in a dry skillet for 20-30 seconds per side.

   2.Divide the scrambled eggs evenly among the tortillas.

   3.Top each with an equal amount of the sautéed spinach.

   4.Fold in the sides and roll up tightly, or fold in half.
5. 5
   serve

   Serve immediately while warm.

   Cut each wrap in half diagonally and serve as is, or with a side of fresh fruit or a light salad.

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