Greek Style Breakfast Wrap

By: Rosemary Mark

  • Yield: 1 Servings
  • Prep: 3 mins
  • Ready In: 8 mins
  • Cook: 5 mins
  • Course: Breakfast



  • 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 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.