Feta Scrambled Egg Wraps

I had the thought this week that I do not want to live in the Hancock Street house anymore.

I wrote it in the notebook Wednesday night. I did not say it to anyone. The hospital bed was in this living room. The hospice nurse came up these stairs. Sean died in the bedroom across from mine — the front bedroom, which I turned into Nora's room in September 2023 because I could not sleep in any room that was not the one we had shared, and because I needed Nora's crib out of our room, and because something had to move. I have been living in a house of thresholds.

I love Quincy. I do not need to leave Quincy. But this house. I want a new house.

I mentioned it to Meghan on the 11 PM call Wednesday. She said Katie, yes. She said she has been waiting for me to say it. She said she was not going to push. She said she will help me look.

I told Ma on the phone Thursday. She said oh good, I have been worried, the ghost of that bed is on your face. She said it in Irish the way she says those things — funny and true.

I will start looking. Not immediately — I need to do it right. But the idea has set in and I feel it.

Group Tuesday. I did not talk about the house. I listened.

Clinic — the chronic pain guy is back in for his follow-up. Still struggling. Still showing up. That is the metric.

Saturday pancakes. Burned the first one. I let myself look at the kitchen differently this morning. The counters are too narrow. Ma is right. The house is too full of things I cannot move past.

Sunday dinner at Southie. Ma made pork chops and applesauce. Simple. Good.

Food of the week: Ma's pan-fried pork chops. Salt, pepper, flour dredge, butter, a finish with apple cider in the pan.

Ma’s pork chops reminded me that the best food asks almost nothing of you — salt, pepper, a hot pan, and the willingness to stand there and let it cook. That’s where I am right now. I don’t need anything complicated in this kitchen I’m starting to say goodbye to, so this week I kept it just as simple: feta scrambled egg wraps, which take about ten minutes and taste like someone took care of you. On Saturday morning, after I burned the first pancake and stood there looking at those narrow counters, I made these instead. It was enough.

Prep Time: 5 min | Cook Time: 8 min | Total Time: 13 min | Servings: 2

Ingredients

4 large eggs
2 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1/3 cup crumbled feta cheese
2 large flour tortillas (10-inch)
1/2 cup baby spinach or arugula
1/4 cup cherry tomatoes, halved
1 tablespoon fresh chives or parsley, chopped (optional)

Instructions

Whisk the eggs. Crack eggs into a bowl, add milk, salt, and pepper. Whisk until fully combined and slightly frothy.
Warm the tortillas. Heat each tortilla in a dry skillet over medium heat for about 30 seconds per side, just until pliable. Set aside wrapped in a clean towel.
Scramble the eggs. Melt butter in the same skillet over medium-low heat. Pour in the egg mixture. Let it sit undisturbed for 20–30 seconds, then gently fold with a spatula, pulling the edges inward. Cook slowly, folding every 30 seconds or so, until eggs are just barely set and still look slightly glossy. Remove from heat immediately — they will finish cooking off the heat.
Add the feta. Scatter crumbled feta over the eggs and fold gently once or twice to distribute. The warmth of the eggs will soften the cheese without fully melting it.
Assemble the wraps. Lay each tortilla flat. Add a layer of spinach or arugula down the center, then spoon half the egg-and-feta mixture over the greens. Top with halved cherry tomatoes and fresh herbs if using.
Wrap and serve. Fold in the sides of the tortilla, then roll from the bottom up. Slice on the diagonal if desired. Serve immediately.

Nutrition (per serving)

Feta Scrambled Egg Wraps — Something Simple to Make in a Kitchen You’re Already Leaving Behind