Steps

1. Crack eggs into a bowl, season with a pinch of salt and pepper and whisk until combined.
2. Heat 1 tbsp (15 ml) olive oil in a non-stick pan over medium heat. Add diced red pepper and sliced spring onion; sauté 2–3 minutes until softened.
3. Toss in spinach and cook 30–60 seconds until just wilted. Push veg to one side of the pan.
4. Pour eggs into the cleared side and let set for 30–60 seconds, then gently fold/briefly scramble together with the veg so eggs finish cooking but stay tender (total egg cook time ≈2–3 minutes).
5. Sprinkle crumbled feta over the eggs, lift onto the tortilla, fold into a compact wrap (or roll), and press in the pan for 30–60 seconds per side to seal and warm through.
6. Slice in half and eat hot or wrap in foil to take on the go.