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


  • crumbled feta cheese
  • Diced red bell pepper
  • diced zucchini
  • dry oregano
  • Egg
  • Fresh ground black pepper
  • olive oil
  • Water
  • whole wheat tortilla


  1. Heat oil in an 8-inch nonstick skillet over medium heat. Add zucchini, bell pepper, and oregano
  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.