Crack the eggs into a large bowl and whisk until completely combined.

Heat a large skillet over medium heat and lightly coat with butter or olive oil.

Pour in the eggs and cook, stirring gently, until soft scrambled and fully cooked.

Season with salt and black pepper.

Transfer the eggs to a large plate and allow them to cool to room temperature.

Wipe out the skillet and return it to medium heat.

Add another small amount of butter or olive oil.

Add the baby spinach and cook, stirring frequently, until just wilted.

Transfer the spinach to a separate plate and let it cool completely.

Lay one whole-wheat tortilla on a clean work surface.

Add one-quarter of the scrambled eggs, spinach, tomatoes, and crumbled feta down the center.

Fold in the sides and roll tightly to form a burrito-style wrap.

Repeat with the remaining tortillas and filling.

Enjoy immediately, refrigerate for later, or freeze the Spinach Feta Breakfast Wraps for future breakfasts.