Make-Ahead Egg, Spinach and Feta Wraps
Published May 19, 2025
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Cooking spray or neutral oil, as needed
- ¼cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)
- 1small yellow onion, finely chopped
- Kosher salt (such as Diamond Crystal) and black pepper
- 5 to 6ounces baby spinach (5 to 6 cups packed)
- 10large eggs
- ½cup/3 ounces crumbled feta
- 5lavash wraps (about 10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Tip)
- Cream cheese, fresh goat cheese or flavored soft cheese, such as Boursin, optional
Nutritional analysis per serving (5 servings)
468 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 20 grams protein; 727 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spray a 9-by-13-inch baking pan with cooking spray, making sure to spray the sides well. (Alternately, you can lightly brush with neutral oil.) Line the baking pan with parchment paper with overhang on at least two sides and spray the parchment paper with oil. Heat the oven to 375 degrees with the rack in the center position.
- Step 2
In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook, stirring frequently, until golden, 8 to 10 minutes. Sprinkle with a little salt, add the sundried tomatoes and cook for 2 minutes, stirring frequently. Add the spinach, in batches if necessary, and cook, stirring frequently, just until wilted. (You don’t want the spinach to release any liquid.) Season with salt and pepper, keeping in mind you will also season the eggs. Remove from the heat.
- Step 3
Add the eggs to a large bowl, season with 1 teaspoon salt and ¼ teaspoon pepper, and beat with a whisk or a fork until combined. Add the spinach mixture to the eggs and mix to combine. (Wipe out the skillet and set aside.) Transfer the egg mixture to the baking pan, spreading it out evenly. Top with the feta cheese and bake until the eggs are fully set and the cheese is melted, 10 to 15 minutes. Remove from the oven and allow to rest for 2 minutes.
- Step 4
Slide the frittata onto the cutting board. Slice the frittata widthwise into 5 equal rectangles (each about 2½ inches wide). Place a lavash wrap on a work surface and spread with cream cheese, if using. Place a slice of frittata on the lavash, leaving a 2-inch border from the bottom. Bring the sides of the lavash in and then fold up the bottom, rolling up the lavash like a flat burrito. Repeat with the remaining lavash and frittata.
- Step 5
Heat the same skillet over medium. Spray each lavash wrap lightly with oil on both sides. Place seam side down on the pan and cook until the lavash is warmed through and slightly golden on each side, 3 to 4 minutes per side. (Take care not to cook too long so the lavash doesn’t get crispy.) Slice in half, on the diagonal if you like, and serve. (To make ahead, wrap the pan-cooked egg wraps in foil and keep in the fridge for 3 days, or the freezer for 3 months. Reheat in the microwave, in a skillet over low heat, or in the oven at 350 degrees.)
- Instead of sun-dried tomato oil, you can substitute olive oil.
- Cold lavash is harder to wrap and can tear, so be sure to take the lavash out of the fridge for a few minutes before wrapping.
Private Notes
Comments
Whenever using tortillas for wraps (or burritos) steaming them by microwaving between 2 damp paper towels for 15-20 seconds makes them super pliable. Should work with lavash too.
@Jen In Ca. My thought, too. Did anyone else notice that shortly after introducing its spinach feta wrap Starbucks changed the recipe? At first it included sun-dried tomatoes, Which added an intense, acidic flavor. Now they have bland cooked tomato bits, that might only be the skin. They are still good. I eat them for breakfast on road trips. And still the most healthful sandwich at Starbucks.
This was very tasty. A little time consuming up front but breakfast is made for the next few days. I'll make this again
This was a slam dunk! Trying to focus on lean proteins, so I only used 1 Tbsp sundried tomato oil and fat free feta. Delicious and flavorful! Skipped on smearing the additional cheese on the lavash, though I imagine that would be nice! Heeded the tip about steaming the lavash between damp paper towels in the microwave. Wondering what other frittata filling I might try next....
Would frozen spinach work for theses?
Delicious! Made as written but added sliced Kalamata olives. This was a nice complement to the feta and spinach but also took over as the main flavor. I will try it exactly as written next time to allow the sun dried tomatoes to shine brighter. We’re going through them faster than I anticipated and won’t be freezing any for later!