Breakfast
Sun-Dried Tomato and Spinach Breakfast Wraps
Quick and flavorful breakfast wraps filled with sautéed spinach, sun-dried tomatoes, and melted cheese, perfect to start your day with a nutritious boost.
Prep10 min
Cook15 min
Rest / chill0 min
Total25 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add spinach and sun-dried tomatoes, sauté for 3 minutes until spinach is wilted.
- In a separate bowl, whisk eggs with ½ teaspoon salt and ⅛ teaspoon pepper.
- Push spinach mixture to one side of the skillet. Pour eggs into the empty side and scramble gently until cooked through, about 3-4 minutes.
- Warm tortillas briefly in a clean skillet over medium heat for 15 seconds per side.
- Divide the egg and spinach mixture evenly among tortillas, sprinkle each with shredded mozzarella and season with remaining salt and pepper.
- Roll up each tortilla tightly and serve immediately.
A little kitchen know-how
Warm the tortilla on the pan for 15 seconds on each side before filling to prevent tearing.
Storage & leftovers
Refrigerate leftovers in an airtight container up to 2 days; reheat in microwave for 1 minute or until warm.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.