Feta Egg Wrap (Printable)

A protein-packed breakfast wrap with fluffy eggs, creamy feta, and fresh veggies for a nutritious start.

# Components:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp whole milk (optional)
03 - Salt and black pepper, to taste

→ Vegetables

04 - 1 cup chopped baby spinach
05 - 1 small tomato, diced
06 - 2 green onions, thinly sliced

→ Dairy

07 - 1/2 cup crumbled feta cheese

→ Wraps

08 - 2 large whole wheat tortillas

→ Optional Add-Ons

09 - 1 tbsp chopped fresh herbs (parsley or dill)
10 - 1/2 avocado, sliced
11 - Hot sauce or chili flakes, to taste

# Method:

01 - Whisk together eggs, milk (if using), salt, and pepper in a medium mixing bowl.
02 - Heat a nonstick skillet over medium heat, then add spinach and green onions; sauté until wilted, approximately 1 minute.
03 - Pour the egg mixture into the skillet, gently stirring until eggs are softly set but creamy, about 2 to 3 minutes. Remove from heat, then fold in feta cheese and diced tomatoes.
04 - Heat tortillas briefly in a dry skillet or microwave until pliable.
05 - Divide the egg mixture evenly onto each tortilla, adding fresh herbs, sliced avocado, or hot sauce as desired.
06 - Fold in the tortilla sides and roll tightly to enclose the filling.
07 - Slice each wrap in half and serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • It comes together in 20 minutes and tastes like you spent an hour thinking about breakfast.
  • The feta is creamy and salty without being overwhelming, and the eggs stay soft and custardy in the best way.
  • It's filling enough to get you through a busy morning, but light enough that you don't feel weighed down.
02 -
  • Pull your pan off the heat slightly before the eggs look fully set—they continue cooking from residual heat and will be creamy rather than rubbery.
  • Room-temperature eggs whisk more smoothly and cook more evenly than cold ones straight from the fridge.
03 -
  • Use a nonstick skillet or butter your regular one generously—there's nothing worse than eggs sticking and tearing as you try to move them around.
  • If your feta is very salty, rinse it quickly under cool water and pat it dry before adding it to the eggs; this prevents the whole wrap from becoming overly salty.
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