Spinach and Cheddar Egg Wrap

1. Crack the eggs into a bowl, add the milk, garlic powder, smoked paprika, kosher salt and black pepper, and whisk until fully uniform with no streaks of white. Roughly chop the fresh baby spinach.

2. Melt the unsalted butter in a nonstick skillet over medium heat until foaming. Add the spinach and cook 30 to 45 seconds, stirring, until just wilted.

3. Reduce the heat to medium-low, pour in the egg mixture and stir gently with a spatula, pushing the eggs from the edges to the center, for 1.5 to 2 minutes until softly set but still glossy. Sprinkle over the sharp cheddar cheese, stir once, and remove from the heat; the eggs will finish cooking from residual heat.

4. Warm each large flour tortilla in a dry skillet over medium heat for 20 to 30 seconds per side until soft and pliable, or microwave wrapped in a damp paper towel for 20 seconds.

5. Spoon half the egg filling down the center of each tortilla, fold in the sides, then roll up tightly like a burrito. Optionally toast seam-side down in the skillet for 1 minute until golden, then slice in half and serve warm or wrap in foil to take along.