Wilt the spinach with care. Place a large frying pan over a medium heat and add the olive oil. Tumble in the fresh spinach — it will look like a mountain, but don't worry. Stir it gently with a wooden spoon. You'll hear a soft, hissing sizzle as the leaves begin to soften. After about 2 minutes, the pile will have dramatically reduced, turning a deep, glossy green and releasing a wonderful, earthy fragrance. Once wilted, tip it into a sieve and press down gently with the back of a spoon to remove any excess water. Set it aside to cool slightly.

Sweat the aromatics. In the same pan (no need to wash it), add a tiny knob of butter or a drizzle of oil over a low heat. Add the finely diced shallot. Let it cook slowly for 3-4 minutes until it becomes translucent and soft, releasing a sweet, mellow scent. Add the minced garlic and cook for just 30 seconds more, until fragrant. The key here is patience — you want them tender, not browned.

Create the fluffy egg base. In a medium bowl, whisk the egg whites with the salt, pepper, and a grating of nutmeg until they are frothy and just beginning to foam at the edges. Turn the heat under the pan up to medium-low. Pour in the egg whites. Let them sit undisturbed for about 30 seconds until the edges just start to set. Then, using a silicone spatula, gently push the cooked edges towards the centre, tilting the pan to let the uncooked egg flow into the gaps. You are looking for soft, billowy curds — they should look shiny and moist, not dry. This should take about 3-4 minutes.

Fold in the greens and cheese. Once the eggs are just set but still look a little soft, scatter the wilted spinach and crumbled feta over the top. Gently fold everything together with the spatula. The feta will soften slightly, but you want to see little pockets of it throughout. The aroma at this stage is intoxicating — savoury, salty, and utterly comforting. Take the pan off the heat.

Warm the tortillas. While the filling rests for a moment, warm your tortillas. You can do this in a dry pan over a medium heat for about 20 seconds per side, or directly over a gas flame for 10 seconds per side using tongs. You will see small brown spots appear, and the tortilla will become pliable and smell toasty. This step is crucial to prevent tearing.

Assemble and roll tightly. Lay a warm tortilla on a clean work surface. If using, spread a thin layer of sun-dried tomato paste down the centre. Spoon half of the egg and spinach mixture into a neat, compact log in the middle of the tortilla. Fold the sides in over the filling, then roll it up from the bottom, tucking it tightly as you go, like a snug little blanket. The sound of the soft tortilla wrapping around the filling is deeply satisfying.

Toast for the final touch. Place the seam-side down back in the warm pan (add a tiny smear of butter if you like). Cook for 1-2 minutes per side until the wrap is golden brown and crisp. You'll hear a gentle crackle as it toasts. The exterior should be lightly crunchy, contrasting perfectly with the soft, creamy interior. Let it rest for one minute before slicing on the diagonal.