I call these scrambled spinach tortillas because the greens were front and center, with just enough eggs to bind and add some heft. Same concept as Mark Bittman’s “more-vegetable-less-egg frittata“. I topped it with a cream cheese-based sauce– whipped cream cheese plus scallions, a squeeze of lemon, and a prudent touch of sriracha. Another spontaneous concoction. I’m sure these won’t be on a menu near you anytime soon, but I partook of every bite with gusto. You’re more than halfway to the weekend, folks!