Ingredients
Equipment
Method
- Crack the eggs into a medium bowl. Add a pinch of salt and several grinds of black pepper, then whisk until evenly blended. Rinse and dry the spinach if needed. Roughly chop the spinach, crumble the feta, and mince the garlic.
- Warm the tortillas one at a time in a dry skillet over medium heat for 15–20 seconds per side. Alternatively, wrap the stack in a damp paper towel and microwave for 20–30 seconds. Keep them covered so they remain flexible.
- Melt 1/2 tablespoon of the butter in a large nonstick skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the spinach and cook for 2–3 minutes, stirring frequently, until wilted and the excess moisture has evaporated. Transfer the spinach mixture to a plate.
- Reduce the heat to medium-low and melt the remaining 1/2 tablespoon butter in the skillet. Add the eggs and cook, stirring and folding gently, until softly set with no visible liquid egg remaining, about 3–5 minutes.
- Return the spinach mixture to the skillet. Add the crumbled feta and gently fold everything together until evenly combined and warmed through. Taste and adjust the salt and black pepper, then remove the skillet from the heat.
- Divide the egg mixture evenly among the four warm tortillas. Place the filling slightly below the center of each tortilla, fold the sides inward, and roll tightly from the bottom. Place each roll-up seam-side down.
- For a lightly crisp exterior, return the roll-ups to the dry skillet seam-side down. Cook over medium heat for 1–2 minutes per side, until lightly golden.
- Serve the roll-ups warm. Refrigerate leftovers in a covered container within 2 hours and use them within 3–4 days. Reheat until the center reaches 165°F.
Notes
Nutrition information is an estimate based on one roll-up and the specific ingredients listed. Values may vary by product brand, package formulation, and substitutions. Check the current tortilla package label before relying on the carbohydrate or net-carbohydrate values.