Spinach & Feta Breakfast Burritos

From the garden

• 6 cups fresh spinach, packed, roughly chopped
• 3 green onions, thinly sliced

From the pantry

• 8 eggs
• ¾ cup crumbled feta
• 6 large flour tortillas — burrito size
• 2 tbsp butter
• hot sauce (optional) — for serving
• salt — to taste
• black pepper

1. Melt half the butter in a large nonstick skillet over medium heat. Add the spinach in handfuls with a pinch of salt, letting each batch collapse before adding the next — it cooks down to about a cup. Cook until the released liquid has evaporated, then scrape into a bowl. A wet filling is what makes a soggy burrito.
2. Whisk the eggs with a pinch of salt and a few grinds of pepper. Melt the remaining butter in the same skillet over medium-low and scramble slowly, pushing the eggs into soft folds, pulling the pan off the heat while they still look slightly glossy — they'll finish cooking in the wrap.
3. Fold the spinach, green onions, and feta gently into the eggs. Taste — the feta carries a lot of salt, so it may need nothing more.
4. Warm the tortillas briefly in a dry skillet or the microwave so they roll without cracking. Spoon filling slightly below center of each, fold in the sides, and roll up snugly.
5. Eat straight away with hot sauce, or cool the burritos completely, wrap each in foil, and freeze. Reheat unwrapped in the microwave 60–90 seconds, or foil-wrapped in a 350°F oven about 20 minutes.