Spinach, Egg and Feta Breakfast Wrap

Ramadan will soon be here!  For Suhoor (breakfast) I like to eat things that don’t require a lot of effort.  Most times I end up eating cereal just because it’s the easiest and quickest option.  I will also make Baked Oatmeal and then re-heat it in the morning.  Recently I had read about these Spinach, Egg and Feta Breakfast Wraps and thought they would be perfect for Suhoor.  You can assemble everything and just heat up in the morning.  I like to use my George Foreman grill to heat them up and get the outside nicely toasted.

Spinach, Egg and Feta Breakfast Wrap
Adapted from Eat Healthy Feel Good

1 packet frozen chopped spinach, defrosted and squeezed dry
6 eggs
2 tbsp butter, cubed
1 garlic clove, minced or pressed
splash of milk
1/4 tsp salt
1/4 tsp freshly ground black pepper
6-8 sundried tomatoes, chopped (next time I would use more)
1/2 cup crumbled feta
5 whole wheat tortillas

In a bowl, combine spinach, salt, pepper, sundried tomatoes and feta.

In a bowl, whisk eggs and milk.  Add minced garlic and cubed butter and whisk.  Season with salt and pepper.  In a large non-stick skillet, over medium heat, add the egg mixture.  Gently mix while cooking until cooked and scrambled.  Add cooked eggs to spinach mixture and combine.  Divide mixture into 5 portions.  Put one portion in the bottom third of tortilla and wrap tightly.  Can eat as is or put in a panini press and cook until the tortilla is toasted.  I use my George Foreman Grill to do this.