Ingredients:

• 6 eggs
• 2 cups fresh baby spinach
• 1/2 cup feta cheese, crumbled
• 1/2 cup sun-dried tomatoes, diced
• 1 tablespoon fresh parsley
• 4 spinach tortillas
• Salt and pepper to taste
• Olive oil cooking spray

Directions:

• Crack the eggs in a large bowl. Add parsley, salt and pepper to taste and whisk thoroughly.
• Thinly coat a non-stick pan with olive oil spray over medium-low heat.
• Pour 1/4 of the egg mixture into the pan and cook until the eggs are set.
• Gently remove the eggs from the pan and place equally into each tortilla. Fill with 1/2 cup spinach and sprinkle tomatoes and cheese; roll up.
• Serve immediately.