Feta Egg Wrap (Printable Version)

A protein-rich wrap combining fluffy eggs, creamy feta, and fresh vegetables for a nutritious start.

# Ingredient List:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons whole 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 parsley or dill, chopped
11 - ½ avocado, sliced
12 - Hot sauce or chili flakes, to taste

# How-To Steps:

01 - Whisk together eggs, milk (if using), salt, and pepper in a medium bowl.
02 - Heat a nonstick skillet over medium heat. Add spinach and green onions, sautéing for 1 minute until wilted.
03 - Pour egg mixture into skillet and cook gently, stirring occasionally, until eggs are set but still creamy, about 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 soft and pliable.
05 - Divide egg mixture evenly between tortillas. Add fresh herbs, sliced avocado, or hot sauce if desired.
06 - Fold in sides and roll tortillas tightly to enclose filling.
07 - Cut wraps in half and serve immediately.

# Expert Tips:

01 -
  • You get a complete protein-packed breakfast that takes less time than waiting in a coffee shop line.
  • It's flexible enough to use whatever vegetables you have on hand, so it never feels repetitive.
  • The creamy feta melting into warm eggs creates a flavor combination that tastes way more indulgent than it actually is.
02 -
  • If your eggs look slightly underdone when you take them off the heat, that's perfect—keep stirring them in the pan off the heat for just a few seconds more because they'll continue cooking.
  • Don't overfill your wrap or it becomes impossible to roll; restraint here actually gives you a better final product.
03 -
  • Use a nonstick skillet and medium heat so the eggs actually stay creamy instead of getting rubbery at the edges.
  • If your feta is very salty, you might want to hold back on the salt in the egg mixture—taste as you go.
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