- Crack eggs into a large bowl; whisk with salt until well blended. Add ricotta; whisk until well combined (it’s ok if some clumps of ricotta remain). Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add egg mixture; cook 5 to 6 minutes or until eggs are set to your liking, stirring frequently. Spoon eggs into a bowl.
- Wipe skillet with a paper towel. Add sun-dried tomatoes and spinach to pan; cook over medium heat 3 minutes or until spinach is just wilted and tomatoes are softened from the spinach. stirring occasionally.
- Heat tortillas according to package directions, just until pliable. Spoon about 1/4 cup egg mixture along bottom third of each tortilla; top each with about 1/3 cup spinach mixture and about 1 tablespoon Feta cheese. Fold bottom edge of tortilla over filling, then carefully fold in sides of tortilla. Roll up tortilla, jelly-roll style.
To freeze: Wrap each burrito in plastic wrap, and place together in a large zip-top freezer bag. Store in freezer for up to 3 months.
To heat: Working with 1 burrito at a time, unwrap burrito; discard plastic wrap. Wrap burrito loosely in a paper towel or parchment paper. Microwave on HIGH for 3 to 4 minutes, turning burrito over halfway through cooking.