Instructions

• Preheat oven to 375°F (190°C). Grease deep baking dish with ½ teaspoon oil. Line with parchment paper to cover bottom and sides. Grease parchment with another ½ teaspoon oil.
• In large pan, heat sun-dried tomato oil over medium heat. Cook onion for 8 to 10 minutes until golden. Add sun-dried tomatoes and cook for 2 minutes. Add spinach, season with salt and pepper, and stir until wilted. Remove from heat.
• Whisk eggs in large bowl with 1 teaspoon salt and ¼ teaspoon pepper. Stir in spinach mix. Pour into lined baking dish, top with feta, and bake for 10 to 15 minutes until set. Let cool for 2 minutes.
• Lift frittata out and cut into 5 equal pieces. Spread some cream cheese on each tortilla. Place one egg slice near bottom of tortilla, fold in sides, then roll up tightly.
• Heat pan over medium heat. Cook wrap seam-side down for 3 to 4 minutes per side, or until warm and lightly golden.
    To meal prep, store wraps in foil. Keep in fridge for up to 3 days, or freeze for up to 3 months. Reheat in microwave, skillet, or 350°F (175°C) oven.