Ingredients:

  • 1 flour tortilla, 8-inch (45g)
  • 1 tsp extra virgin olive oil
  • 2 large eggs
  • 1 tbsp unsweetened almond milk
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 1/2 cup fresh baby spinach, finely chopped
  • 2 tbsp feta cheese
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the olive oil. Place your 8 inch non stick skillet over medium heat. Wait until the oil shimmers but isn't smoking.
  2. Toast the tortilla. Lay the flour tortilla flat in the pan. Cook for 30-60 seconds per side until you see small golden bubbles forming. Note: This creates the moisture barrier we talked about.
  3. Prep the egg mix. While the tortilla toasts, whisk the eggs, almond milk, salt, pepper, and chopped spinach in your bowl until the mixture is a single, smooth color.
  4. Pour the eggs. Pour the mixture directly onto the center of the heated tortilla. Tilt the pan slightly in a circular motion to ensure the eggs spread to the very edges.
  5. Lower the heat. Immediately turn the burner to low. This prevents the base from overcooking.
  6. Add the cheese. When the eggs are mostly set but still look slightly glossy on top, sprinkle the feta cheese evenly across the surface.
  7. Fold and press. Carefully fold the tortilla in half over the eggs. Press down gently with your spatula for 30 seconds until you feel the cheese soften and the wrap locks in place.
  8. Garnish and serve. Remove from heat and top with the fresh chopped cilantro.