Red Pepper and Spinach Scramble Wraps

INGREDIENTS:

4                    Whole grain soft taco tortillas or wraps of choice, warmed

6                    large eggs, free range

1                    garlic clove, minced, organic

¼ tsp             sea salt

1/8 tsp           black pepper

1                   Tablespoon  Olive oil

2 c                 baby spinach, organic

¼ c                roasted red peppers from jar, chopped, organic (or make your own)

1/3 c              Feta cheese crumbles

DIRECTIONS:

1. In a medium bowl, whisk eggs with garlic, salt and pepper.

2. In a large skillet over medium heat, warm oil.

3. Add spinach and saute until spinach begins to wilt. (Brian would likely prefer this to be “more” wilted.)

4. Pour in eggs and top with red peppers.

5. Cook eggs, stirring frequently, until they begin to set, about 1-2 minutes.

6. Sprinkle in feta cheese, stirring until eggs are completely set, about 1-2 minutes more.

7.  Lay out tortillas on a clean work surface and top with eggs. Fold in one end, then roll tightly to create wrap.