Greek Style Breakfast Wrap

  • Yield:

    1 Servings

  • Prep:

    3 mins

  • Ready In:

    8 mins

  • Cook:

    5 mins

  • Course:



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 Farberware Luminescence 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.