Instructions

• Heat ½ teaspoon extra virgin olive oil in large non-stick skillet over medium heat.
• In small bowl, whisk eggs with pinch of salt and pepper. Pour into pan, swirling to spread evenly.
• Cook for 30 to 60 seconds, until edges are set. Gently flip and cook other side for 30 to 40 seconds. Transfer egg wrap to plate to cool.
• To make filling, heat remaining teaspoon extra virgin olive oil in same pan over medium heat. Add spinach and cook for 1 to 2 minutes, until wilted. Remove from heat.
• In bowl, combine wilted spinach, cream cheese, and sun-dried tomatoes. Season with salt and pepper.
• Lay cooled egg wrap on plate. Spread spinach mixture over surface and sprinkle with feta.
• Roll tightly. Serve immediately or store in refrigerator for up to 2 days.