Make-Ahead Egg, Spinach and Feta Wraps

45 minMakes 5 wraps

Baked frittata with spinach and feta rolled in lavash wraps, pan-seared until golden and served warm or chilled.

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prepSpray a 9×13 inch baking pan with cooking spray, line with parchment paper with overhang on two sides, and spray the parchment.
prepPreheat oven to 375°F / 190°C with rack in center position.
3 tablespoons oil from sun-dried tomato jar	Heat oil, cook onion until golden, 8–10 min	Add sun-dried tomatoes, cook 2 min	Add spinach, cook until wilted, season	Stir in spinach mixture	Transfer to pan, top with feta	Bake 375°F / 190°C, 10–15 min until set	Rest 2 min, slide onto board, slice into 5 rectangles	Spread lavash with cheese if using, place frittata slice, roll	Spray wraps with oil, pan-sear 3–4 min per side until warm	Slice in half and serve
1 small yellow onion, finely chopped
30 g finely chopped sun-dried tomatoes
5 to 6 ounces / 140 to 170 g baby spinach
10 large eggs	Beat eggs with salt & pepper
Kosher salt and black pepper to taste
85 g crumbled feta
5 lavash wraps (about 10×12 inches) or burrito-size flour tortillas, at room temperature
Cooking spray or neutral oil, as needed (for pan-searing)
Cream cheese, fresh goat cheese or flavored soft cheese such as Boursin (optional)

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