Feta Egg Wrap (Printable)

A savory Mediterranean wrap with eggs, feta, spinach, and tomato for a nutritious start.

# Components:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk (optional)
03 - Salt, to taste
04 - Black pepper, to taste

→ Vegetables

05 - 1 cup baby spinach, chopped
06 - 1 small tomato, diced
07 - 2 green onions, thinly sliced

→ Dairy

08 - ½ cup crumbled feta cheese

→ Wraps

09 - 2 large whole wheat tortillas

→ Optional Add-Ons

10 - 1 tablespoon fresh herbs (parsley or dill), chopped
11 - ½ avocado, sliced
12 - Hot sauce or chili flakes, to taste

# Method:

01 - Whisk eggs, milk if using, salt, and black pepper in a medium bowl until combined.
02 - Heat a nonstick skillet over medium heat. Add spinach and green onions; cook for 1 minute until wilted.
03 - Pour the egg mixture into the skillet. Gently stir and cook until eggs are just set but still creamy, approximately 2 to 3 minutes. Remove from heat and fold in feta cheese and diced tomatoes.
04 - Heat tortillas briefly in a dry skillet or microwave until pliable.
05 - Evenly distribute the egg mixture between the two tortillas. Add fresh herbs, avocado slices, or hot sauce as desired.
06 - Fold in the sides of each tortilla and roll them tightly to enclose the filling.
07 - Slice wraps in half and serve immediately.

# Expert Advice:

01 -
  • It's ready in twenty minutes, which means you can actually eat breakfast instead of just grabbing coffee.
  • The combination of protein from eggs and feta keeps you satisfied way past mid-morning.
  • It tastes indulgent but feels light, the kind of thing you can make on a weekday without guilt.
02 -
  • Don't add the feta while the eggs are still on the heat, or it'll melt into nothing instead of staying in creamy little pockets throughout.
  • The tomato releases water as it sits, so dice it small and add it at the very end, or it'll make your wrap soggy within minutes.
  • If your tortillas are cold from the fridge, warming them isn't optional—they'll tear when you try to roll them, which ruins the whole aesthetic.
03 -
  • Cook your eggs over medium heat instead of medium-high, which gives you more control and results in creamy curds instead of rubbery bits.
  • Have all your ingredients chopped and ready before you turn on the skillet, because once the eggs hit the pan, you're committed to moving quickly.
  • If you're making multiple wraps, cook all the eggs in one batch, then divide them between tortillas instead of cooking multiple small portions, which is less efficient and harder to control.
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