Blister the tomatoes and cook the spinach. To a large non-stick pan over medium-high heat, add the oil (or butter) and the tomatoes, and cook for about 5-6 minutes, moving the tomatoes around, until the skins start to blister and split. If using butter, you may have to adjust the heat down if you notice the butter burning and cook for a bit longer over medium heat. Season the tomatoes with a pinch of salt and pepper, and move them to one side of the pan. Add the spinach to the other side, season with a pinch of salt and pepper, and cook for about 1 minute until it’s wilted.
Cook the scrambled eggs. For this recipe, I prefer fluffy scrambled eggs. Whisk the eggs with a pinch of salt. To a non-stick frying pan over medium-high heat, add the butter. Once the butter has melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a silicone spatula and fold over until just set but still soft.
Assemble the wraps. To the tortilla wrap, add the feta, sprinkling it evenly all over, leaving a 1-inch border from the edge of the tortilla. In the center, add the wilted spinach, the scrambled eggs, the blistered tomatoes, and the sliced olives. Wrap the sides first over the filling, then fold over the bottom part over the wrapped edges and filling, then fold over and roll.
Toast the wrap. Place the tortilla wrap (with the seams down) in a non-stick pan/skillet over medium heat. You can toast the wrap in a dry non-stick pan or you can use a bit of butter (1/4 tbsp) for extra flavor. Cook for 1-2 minutes per side until golden brown.
Serve. Serve the wrap while warm.
