Make-Ahead Egg, Spinach and Feta Wraps

Published May 19, 2025

Recipe Overview

  • Total Time: 55 minutes

  • Prep Time: 15 minutes

  • Cook Time: 40 minutes

Ingredients

For the Frittata Base

  • 1 teaspoon neutral cooking spray (or 1 teaspoon neutral oil, e.g., canola, avocado oil)

  • ¼ cup finely chopped sun-dried tomatoes (from a jar) + 3 tablespoons oil from the jar (reserve for sautéing)

  • 1 small yellow onion, finely diced

  • Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper

  • 5–6 ounces baby spinach (5–6 cups packed)

  • 10 large eggs

  • ½ cup (3 ounces) crumbled feta cheese

For the Wraps

  • 5 lavash wraps (10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Chef’s Tip)

Optional Spread

  • Cream cheese, fresh goat cheese, or flavored soft cheese (e.g., Boursin), for spreading

Chef’s Tip: Oil Substitution

Replace sun-dried tomato oil with 3 tablespoons extra-virgin olive oil for a simpler alternative.

Chef’s Tip: Lavash Readiness

Cold lavash is brittle and prone to tearing. Let wraps sit at room temperature for 5–10 minutes before assembling to ensure pliability.

Preparation Steps

Step 1: Prep the Baking Pan

Preheat the oven to 375°F (190°C) with the rack in the center.

Spray a 9×13-inch (23×33 cm) baking pan with cooking spray (sides included). Line with parchment paper, leaving 1–2 inches of overhang on two sides. Lightly spray the parchment with cooking spray to prevent sticking.

Step 2: Sauté Vegetables & Wilt Spinach

In a large skillet, heat the sun-dried tomato oil (from the jar) over medium heat. Add diced onion and sauté, stirring frequently, until golden and translucent (8–10 minutes). Season with a pinch of salt to enhance caramelization.

Add chopped sun-dried tomatoes and cook 2 minutes, stirring to coat with oil.

Add spinach in batches (to avoid overcrowding), stirring until each batch wilts. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat (avoid overcooking spinach to prevent excess moisture).

Step 3: Bake the Frittata

In a large bowl, whisk eggs with 1 teaspoon salt and ¼ teaspoon pepper until frothy.

Fold the spinach-onion mixture into the eggs, then spread evenly in the prepared pan. Sprinkle feta on top.

Bake 10–15 minutes until set (no jiggling center) and feta melts. Let rest 2 minutes.

Step 4: Assemble Wraps

Slice the frittata into 5 equal rectangles (~2½ inches wide).

Lay a lavash wrap flat. Spread cream cheese (if using) over the center, leaving a 2-inch bottom border. Place a frittata rectangle on top.

Fold the bottom border up over the frittata, then bring sides inward and roll tightly like a burrito. Repeat with remaining wraps.

Step 5: Toast Wraps & Serve

Heat a skillet over medium. Spray wraps on both sides with oil. Cook 3–4 minutes per side until golden and warmed through (avoid over-toasting to keep pliable).

Slice diagonally and serve.

Make-Ahead & Storage

Wrap individual wraps in parchment, then foil. Refrigerate up to 3 days or freeze 3 months. Reheat in microwave (1–2 minutes), skillet (low heat), or oven (350°F, 10 minutes).

Community Tips & Variations

  • User Variations: Add Valentina hot sauce, crumbled hash browns, or turkey sausage. Use pesto or Gruyère; substitute sun-dried tomatoes with slow-roasted tomatoes.

  • Salt Adjustment: Reduce salt to ½ teaspoon total if sensitive to sodium (each serving has ~½ daily RDA of salt).

Community Reviews

  • Jen In Ca.: "Starbucks swapped sun-dried tomatoes for bland cooked bits, but these are healthier and tastier. Road trip breakfasts!"

  • First Reviewer: "Time-consuming, but worth it for 2 weeks of grab-and-go. Watch salt—reduce by ½!"

  • Obsessed Cook: "11 eggs + Boursin + chimichurri = YUM. Roll in parchment/foil and freeze for 3 months!"

Recipe adapted for clarity and professional execution while preserving original flavor and make-ahead functionality.