3 large eggs
3 tbsp milk
1 tsp olive oil
1⁄2 cup cherry tomatoes, halved
2 cup fresh spinach, thinly sliced
Pinch of salt
Freshly cracked black pepper
2 basil leaves, thinly sliced
2 whole-wheat tortillas
In a medium bowl, whisk the eggs and the milk. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until they are slightly softened, about 2 minutes. Add the spinach and cook until wilted, about another 2 minutes.
Add the egg mixture, salt and pepper to taste and cook, lifting and folding over from the bottom the pan. Continue until eggs are softly set, yet slightly runny. Remove from heat and let sit a few minutes to finish the cooking process.
Place a tortilla on a plate and spoon have the eggs in the centre. Sprinkle with feta cheese and basil. Fold the ends in and roll up the tortilla. (At this point, if you have a panini press you can gently press it to grill the tortilla and get that slight crunch that’s so delicious).