Work Week Lunch

0 Preheat your oven to 400 F. Prepare a small rectangular baking dish with cooking spray. 
1 Separate the egg whites and yolks into 2 bowls. It's hard to explain how to do this, so if you've never done it before, I recommend doing a quick youtube search for an egg separating method! 
2 Add milk to the bowl with the egg whites and whisk. Pour the mixture into the prepared baking dish. Sprinkle 1/2 cup of feta and a good pinch of salt on the egg whites. Stir with a fork, then place in the oven on the middle rack for 20-30 minutes, until the egg whites are firm to the touch and slightly crispy around the edges. 
3 Meanwhile, cook the spinach and tomatoes. Add the olive oil to a skillet over medium heat, followed by the chopped spinach and sun-dried tomatoes. Add salt and pepper to taste and cook over medium heat until the spinach has wilted, about 5 minutes. Turn off the heat. Stir in the remaining feta. At this point, transfer the cooked veggies to a plate lined with paper towel. Allowing the towels to soak up extra liquid will help avoid a soggy breakfast wrap!
4 When the egg is done, let it cool completely. Then cut it into 3 rectangles. 
5 Assemble: Place 1/3 of the cooked spinach in the center of the wrap and try to shape it into a rectangle. Place the egg rectangle on top. Fold the wrap like an envelope: fold the short sides in first over the egg, then the longer sides. Place them on a plate seam side down.
6 Seal the wraps: Heat up a skillet and spray with cooking spray. Place a wrap seam-side down and let it cook for 3- 5 minutes over medium heat, until it's golden and crispy. Flip and cook the other side. Repeat with the other two wraps. 
7 Let them cool completely before wrapping in foil or placing in containers. You can store them in the fridge for 4-5 days or in the freezer for 6 months! Make sure to remove the foil before reheating in the microwave.