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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.

Ingredients

Recipe Details

  • Yield: 1 Servings
  • Prep: 3 mins
  • Cook: 5 mins
  • Ready In: 8 mins
  • Cuisine:
  • Course:
  1. Heat oil in an 8-inch nonstick 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.

Note: For bolder flavor, add some finely chopped red or green onion to the vegetables.

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