Steps

1. Crack the eggs into a bowl, add smoked paprika, a pinch of salt and pepper, and whisk until pale and slightly frothy (about 30 seconds). Grate the lemon zest into the eggs and reserve the juice.
2. Heat a small non-stick pan over medium with 1 tsp olive oil. Sauté the spring onion and roasted red pepper for 1 minute until fragrant. Add the spinach and toss until just wilted (30–45 seconds).
3. Pour the beaten eggs over the vegetables, reduce heat to medium-low. Gently stir once to distribute veg, then let the mixture settle into an even layer. Sprinkle crumbled feta over the top.
4. When the edges set (about 1–2 minutes), loosen the omelette with a spatula. Slide the omelette onto the warm wrap, squeeze the reserved 1 tsp lemon juice over it, then fold the wrap into a neat parcel (fold two sides in, then roll).
5. Return the pan to medium heat with a light brush of oil. Place the folded wrap seam-side down and toast 1–2 minutes per side until golden and sealed. Slice in half and serve warm.
6. Hostel Hack: If your pan is too small to flip the omelette, cook it in the pan without flipping, then slide it onto the wrap while still slightly soft — the residual heat finishes it. Use jarred roasted peppers and pre-crumbled feta to save time and washing.