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 Time:3
Note: For bolder flavor, add some finely chopped red or green onion to the vegetables.
Ingredients
INGREDIENTS
crumbled feta cheese
Diced red bell pepper
diced zucchini
dry oregano
Egg
Fresh ground black pepper
olive oil
Water
whole wheat tortilla
Directions
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.
