Prep the ingredients. Crack the eggs into a bowl, add the milk, a pinch of salt and pepper, and whisk until smooth. Rinse and dry the spinach if needed. Crumble the feta and mince the garlic.

Warm the tortillas. Heat each tortilla in a dry skillet for 15–20 seconds per side, or wrap the stack in a damp paper towel and microwave for 20–30 seconds. Warm tortillas roll without tearing.

Sauté the spinach. In a large nonstick skillet over medium heat, add 1 tablespoon olive oil. Add garlic and cook 20–30 seconds until fragrant. Add spinach with a pinch of salt. Toss until just wilted, 1–2 minutes. If you like, add a tiny squeeze of lemon. Transfer to a plate and gently press out excess moisture with a paper towel.

Scramble the eggs gently. Return the skillet to medium-low heat and add the remaining oil or a pat of butter. Pour in the eggs and stir slowly with a spatula, lifting and folding until soft curds form. Cook until just set and still glossy, 3–5 minutes. Don’t dry them out.

Add cheese and spinach. Turn off the heat. Fold in the crumbled feta and wilted spinach. Taste and adjust salt, pepper, and a pinch of red pepper flakes if you want a kick.

Fill and roll. Lay a warm tortilla on a board. Spoon a line of the egg mixture down the center, leaving edges clear. Fold the sides in, then roll up tightly from the bottom—like a burrito. Repeat with the rest.

Optional crisp. For a toasty exterior, place the roll-ups seam-side down in the skillet over medium heat with a light brush of oil. Cook 1–2 minutes per side until golden.

Serve. Slice in half if you like. Add a sprinkle of herbs or a dollop of Greek yogurt or hot sauce. Eat warm.