First, heat the olive oil in a large nonstick skillet over medium heat. Add the diced red onion and cook for about two minutes until it starts to soften and become fragrant. Then, toss in the chopped spinach and continue to cook, stirring until it has completely wilted down.

Now, add the halved grape tomatoes to the skillet and cook for another minute to soften them slightly. In a separate bowl, whisk the eggs with salt, pepper, and a pinch of red pepper flakes if you're using them. Pour the whisked eggs directly over the vegetables in the skillet.

Gently stir the egg and vegetable mixture in the skillet. Continue cooking until the eggs are fluffy and just set, which should take about two to three minutes. Be careful not to overcook them, as they will continue to cook from the residual heat.

Remove the skillet from the heat. Immediately stir in the crumbled feta cheese and the chopped fresh dill or parsley. The warmth from the eggs will soften the cheese slightly, helping to bind the entire filling together and distribute that salty, creamy flavor throughout.

Warm your tortillas in a dry pan or for a few seconds in the microwave to make them soft and pliable. Spoon the egg mixture evenly onto the center of each tortilla. To roll, fold in the sides first, then roll it up tightly from the bottom to create a secure burrito-style wrap.

This step is optional, but I highly recommend it for the best texture. Place the filled wraps seam-side down back into the skillet. Toast for one to two minutes on each side until they are golden brown and perfectly crispy. This helps seal the wrap and adds a satisfying crunch.