Serves 4

1/2 small onion, chopped
1 tablespoon olive oil
1 tablespoon fresh thyme
5 ounces baby spinach (1 bag), coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon salt, divided
1/2 teaspoon black pepper
6 large eggs
1/4 cup lowfat milk
1 tablespoon unsalted butter
1 Roma tomato, seeded and chopped
1/2 cup fresh ricotta cheese
4 medium whole wheat tortillas, about 6 inches across

Heat olive oil in a large nonstick skillet over medium high heat. Add onion and thyme and cook until onions are nicely brown. Add spinach, 1/2 teaspoon salt, pepper, and lemon juice. Cook, stirring, until spinach is almost wilted, about 1 to 2 minutes. Transfer to bowl.

Whisk eggs, milk, and 1/2 teaspoon salt in medium bowl until well blended. Melt butter in the same skillet over medium heat. Add eggs and stir with heatproof spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 to 3 minutes. Remove from heat. Add spinach, tomatoes, mixing carefully. Add ricotta and stir just until incorporated but clumps of cheese are still visible.

Heat tortillas in the microwave 20 seconds. Divide eggs between tortillas and wrap up like a burrito.