Scrambled Egg, Spinach & Parmesan Breakfast Wrap

Directions

1. Rinse and dry the spinach if needed, then have it ready at the counter.
2. Warm a skillet over medium heat and melt a small amount of butter to coat the bottom.
3. Add the spinach to the skillet and cook, stirring constantly, until it wilts, about 30–60 seconds.
4. In a medium bowl, crack the eggs and whisk them with salt, black pepper, and crushed red pepper until well blended.
5. Pour the eggs over the wilted spinach in the skillet and gently scramble, moving from the center toward the edges until the eggs are set and not runny.
6. Remove the skillet from heat and grate Parmesan; sprinkle it over the eggs and stir to combine. Then place a tortilla on a flat surface, spoon some of the egg mixture onto it, roll tightly, and close. Repeat with the remaining filling and tortillas.