One of my sons recently landed a great, first, full-time job in NYC, which is no small feat in today’s tough job market! He’s decided (very intelligently) to live at home for a while to save some money, and I’m loving every minute of the extra time with him.
I’m so impressed by how much thriftier he is than I was at his age. Looking back, I spent a small fortune on office lunches. It makes me happy to see him packing his own every morning instead.
These wraps are delicious for breakfast or lunch, and honestly, you could eat them for a quick dinner, too. My son loves to take for lunch when he sees them in the fridge. They reheat very well in the microwave and they can also be wrapped in foil and frozen. This is not the quickest breakfast recipe to make, but I think it’s worth the time.
Make-Ahead Egg, Spinach and Feta Wraps
Recipe from The New York Times
Cooking spray or neutral oil, as needed
1/4 cup finely chopped sun-dried tomatoes, plus 3 Tablespoons oil from the jar (or olive oil)
1 small yellow onion, finely chopped
Kosher salt (Diamond Crystal, recommended) and black pepper
5 to 6 ounces of baby spinach
10 large eggs
1/2 cup (3 ounces) crumbled feta
5 burrito-size flour tortillas at room temperature
Cream cheese or flavored soft cheese like Boursin, optional but recommended
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 lightly with oil. Heat the oven to 375 degrees with the rack in the center position.
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.
Add the eggs to a large bowl, season with 1 teaspoon salt and 1/4 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.
Slide the frittata onto the cutting board. Slice the frittata into 5 equal rectangles (each about 2½ inches wide – your slices should be parallel to the short side of the baking pan). Place a tortilla on a work surface and spread with cream cheese, if using (highly recommended). Place a slice of frittata on the tortilla, leaving a 2-inch border from the bottom. Bring the top and bottom of the tortilla in and then fold up the sides, like a flat burrito. Repeat with the remaining tortillas and frittata.
Heat the same skillet over medium heat. Spray each tortilla lightly with oil on both sides. Place seam side down on the pan and cook until the wrap is warmed through and slightly golden on each side, 3 to 4 minutes per side. Slice in half 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.)
Yield: 5 wraps
Other recipes you might like to try:
Banana Oat Energy Bites
Easy Quiche Florentine
Dark Chocolate Chia Granola
Whole-Wheat Biscuits
Chocolate Pancakes
