Greek Style Breakfast Wrap

This quick wrap can be eaten out of hand for an on-the-go breakfast. You can also make it the night before and pack for breakfast or lunch, then reheat briefly in the microwave.

Servings: 1


  • 1 teaspoon olive oil
  • 1/4 cup diced zucchini
  • 1/4 cup diced red bell pepper
  • 1/4 teaspoon dry oregano
  • 1 egg
  • 1 teaspoon water
  • Fresh ground black pepper
  • 2 tablespoons crumbled feta cheese (1/2 ounce)
  • 1 7-inch whole wheat tortilla


  1. Heat oil in an 8-inch non-stick skillet over medium heat. Add zucchini, bell pepper and oregano; sauté 1-2 minutes until slightly softened.
  2. Beat egg, water and a generous grind of black pepper to blend. Add cheese. Pour mixture evenly over vegetables. Cook over medium-low heat, lifting edges and tilting pan to allow egg to run underneath cooked egg. When bottom side is set and lightly browned, loosen edges with a spatula and slide cooked side down onto a salad plate. Invert back into pan and cook second side 20-30 seconds.
  3. Heat tortilla 15 seconds in microwave, if desired. Slide egg onto tortilla and roll up.

Note: For bolder flavor, add some finely chopped red or green onion to the vegetables.