Greek Style Breakfast Wrap
By Rosemary Mark
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.
- Prep: 3
- Cook: 5
- Cuisine: Greek
- Course: Breakfast
INGREDIENTS
- crumbled feta cheese
- Diced red bell pepper
- diced zucchini
- dry oregano
- Egg
- Fresh ground black pepper
- olive oil
- Water
- whole wheat tortilla
DIRECTIONS
- Heat oil in an 8-inch nonstick skillet over medium heat. Add zucchini, bell pepper, and oregano
- 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.
- Heat tortilla 15 seconds in microwave, if desired. Slide egg onto tortilla and roll up.
