Make-Ahead Egg, Spinach and Feta Wraps
Published May 18, 2025
Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Cooking spray or neutral oil, as needed
¼ cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)
1 small yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
5 to 6 ounces baby spinach (5 to 6 cups packed)
10 large eggs
½ cup/3 ounces crumbled feta
5 lavash 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
29 grams carbs; 387 milligrams cholesterol; 468 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 30 grams fat; 2 grams fiber; 727 milligrams sodium; 20 grams protein; 2 grams sugar
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.
Powered by
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.
@WFL, I make a similar breakfast burrito, and I wrap each one up in a large piece of parchment, then I put several into a gallon zip lock. They can be thawed a bit in the microwave, or placed in refrigerator overnight to thaw. Then, when I go camping, I heat them (still in parchment) in a 300 degree F. oven. 20-25 minutes, flipping after about ten minutes, until heated through (I check with my probe thermometer (thermapen). I’ve also heated them in a fry pan over low-medium heat, flipping them half way through. Hope that helps.
Made these about a month while prepping some foods for postpartum and tossed them in the freezer. Currently eating one while feeding my 1 week old. These are FAB. We made them as recipe spec’d with goat cheese spread on inside, delicious. Husband likes his with ketchup. Highly recommend. Not sure how long he microwaves them but you’ll figure it out.
Very tasty! Though a small shower of nutritional yeast would have made them even more so. The sun-dried tomatoes are a GREAT idea. What I like less is the amount of bread per wrap. I used 2 strips of frittata for one of the wraps. Since I'd made them for a friend, I couldn't take a bite! When I ate the one I had made for myself, I ended up peeling one of the flaps off it which I thought an improvement. I also used some more sun-dried tomato oil for brushing the wraps before heating them.
I used low-carb tortillas, and these are perfect for a keto breakfast, lunch, or dinner! I might add a bit more feta cheese the next time I make these, though.