Make-Ahead Egg, Spinach and Feta Wraps

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Source: NYT Cooking

Servings: 5 wraps

Ingredients

  • Cooking spray or neutral oil, as needed
  • ¼ cup finely chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar (see Tip)
  • 1 small yellow onion, finely chopped
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 5 to 6 ounces baby spinach (5 to 6 cups packed)
  • 10 large eggs
  • ½ cup/3 ounces crumbled feta
  • 5 lavash wraps (about 10-by-12 inches) or burrito-size flour tortillas, at room temperature (see Tip)
  • Cream cheese, fresh goat cheese or flavored soft cheese, such as Boursin, optional

Instructions

  1. Spray a 9-by-13-inch baking pan with cooking spray, making sure to spray the sides well. (Alternately, you can lightly brush with neutral oil.) Line the baking pan with parchment paper with overhang on at least two sides and spray the parchment paper with oil. Heat the oven to 375 degrees with the rack in the center position.

  2. In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and cook, stirring frequently, until golden, 8 to 10 minutes. Sprinkle with a little salt, add the sun-dried tomatoes and cook for 2 minutes, stirring frequently. Add the spinach, in batches if necessary, and cook, stirring frequently, just until wilted. (You don't want the spinach to release any liquid.) Season with salt and pepper, keeping in mind you will also season the eggs. Remove from the heat.

  3. Add the eggs to a large bowl, season with 1 teaspoon salt and ¼ teaspoon pepper, and beat with a whisk or a fork until combined. Add the spinach mixture to the eggs and mix to combine. (Wipe out the skillet and set aside.) Transfer the egg mixture to the baking pan, spreading it out evenly. Top with the feta cheese and bake until the eggs are fully set and the cheese is melted, 10 to 15 minutes. Remove from the oven and allow to rest for 2 minutes.

  4. Slide the frittata onto the cutting board. Slice the frittata widthwise into 5 equal rectangles (each about 2½ inches wide). Place a lavash wrap on a work surface and spread with cream cheese, if using. Place a slice of frittata on the lavash, leaving a 2-inch border from the bottom. Bring the sides of the lavash in and then fold up the bottom, rolling up the lavash like a flat burrito. Repeat with the remaining lavash and frittata.

  5. Heat the same skillet over medium. Spray each lavash wrap lightly with oil on both sides. Place seam side down on the pan and cook until the lavash is warmed through and slightly golden on each side, 3 to 4 minutes per side. (Take care not to cook too long so the lavash doesn't get crispy.) Slice in half, on the diagonal if you like, and serve. (To make ahead, wrap the pan-cooked egg wraps in foil and keep in the fridge for 3 days, or the freezer for 3 months. Reheat in the microwave, in a skillet over low heat, or in the oven at 350 degrees.)

Tips

Instead of sun-dried tomato oil, you can substitute olive oil.

Cold lavash is harder to wrap and can tear, so be sure to take the lavash out of the fridge for a few minutes before wrapping.