Make-Ahead Feta and Spinach Breakfast Wraps

Ingredients

• 2 tablespoons olive oil
• 4 scallions, thinly sliced
• 1 teaspoon dried oregano
• 8 large eggs, well beaten
• Salt and pepper, to taste
• 4 10-inch flour tortillas
• 3 ounces fresh baby spinach leaves
• 1/2 cup crumbled feta cheese

Directions

1. Cut 4 12-inch squares of parchment paper and keep them within reach. Set a large nonstick skillet over medium heat and warm the oil. Stir in the scallions and oregano, then cook for 2 to 3 minutes, just until the scallions have softened a bit.
2. Pour in the eggs, season with salt and pepper, and cook while stirring the whole time. Stop when the curds are beginning to form, but the mixture is still loose.
3. Move the skillet off the burner and gently fold in the spinach. Lower the heat to medium-low, put the pan back on, and cook for 1 to 3 minutes more, until the spinach has begun to wilt, though not every leaf needs to, and the eggs are fully cooked.
4. Spoon the eggs onto a platter and let them cool slightly. Wash the skillet clean.
5. Place the clean skillet over medium heat and let it get hot. Working 1 at a time, heat the tortillas for 15 to 20 seconds per side, using tongs to turn them, until they are flexible with lightly browned spots and have not become crisp. Pile them on a plate and cover with a tea towel to help them stay warm and bendable.
6. Arrange 1/4 of the egg filling in a strip about 2 inches above the lower edge of a tortilla. Scatter 2 tablespoons of feta over it.
7. Bring the lower edge of the tortilla up over the filling, tuck in the sides, and roll it into a tidy package. Set it seam side down on the parchment paper and wrap it. Do the same with the remaining tortillas and filling.
8. Refrigerate the wrapped wraps until you are ready to serve them. To serve, preheat the oven to 350F. Arrange the parchment-wrapped wraps in a baking dish and heat for 15 to 20 minutes, until hot. Take them out of the oven and peel away the paper. For individual wraps, the microwave is an option, but the oven works better for reheating several at once.
9. Cut each wrap diagonally in 1/2 and serve.