Greek Style Breakfast Wrap
Note: For bolder flavor, add some finely chopped red or green onion to the vegetables.
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.
Yield:1 Servings
Print3 mins
8 mins
Ingredients
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
Directions
- 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.
- 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.
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