Spinach Feta Egg Wrap

01Method

1. 1

   Heat the tortilla in a large skillet over medium heat until warm, then set aside.

2. 2

   In a separate skillet over medium-high heat, melt the coconut oil. Add the spinach and sun-dried tomato and cook, stirring, until the spinach is wilted, about 1 minute. Pour in the beaten eggs and stir gently until nearly set, about 2 minutes. Scatter the feta over the top and cook for another minute until the cheese softens.

3. 3

   Spoon the egg mixture onto the warm tortilla, add the diced fresh tomato on top, and roll the wrap tightly. Return it to the skillet seam-side down for about 30 seconds so it holds its shape.