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.

  • DISH TYPE
    Breakfast
  • SERVINGS
    1
  • PREP TIME
    3 minutes
  • COOK TIME
    5 minutes
  • OCCASIONS
    Everyday
  • PREPERATIONS
    Make Ahead

Ingredients

  • 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

Cooking Directions

  • 1
    Heat oil in a Circulon Nonstick 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.

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