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Greek Style Breakfast Wrap

⏎ All Recipes

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.

By Rosemary Mark

Directions

Directions

  1. Heat oil in an Anolon Advanced Umber 8" 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.

Ingredients

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

Yield: 1 Servings