- 1 teaspoon olive oil
- 1/4 small onion, finely diced
- 2 scallions, sliced (white and light green parts)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground pepper
- Pinch each of thyme, oregano, and cayenne
- 1 1/2 cups fresh spinach
- 1 small wrap or flour tortilla, 8-inch in diameter
- 1 large egg white
- 1 tablespoon plain Greek yogurt (I didn't have any yogurt, so I used milk)
- 2 tablespoons crumbled feta cheese, divided
The oregano and thyme have also took off growing with the sudden warm weather.
- In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices.
- Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain.
- In another small bowl, whisk together the egg white, yogurt, and 1 tablespoon of feta. Add to the cooled spinach and mix until combined.
- Wipe out the pan, then brush it with about 1/4 - 1/2 teaspoon olive oil or cooking spray. Over low heat, put the wrap or tortilla in the pan and sprinkle the remaining feta over one side of the wrap and get it to soften slightly. Turn the heat to medium and pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve immediately.
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