Feta Egg Wrap (Printer-friendly)

A nutritious wrap with fluffy eggs, creamy feta, and fresh vegetables for a balanced breakfast.

# What You'll Need:

→ Eggs

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

→ Vegetables

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

→ Dairy

08 - 1/2 cup crumbled feta cheese

→ Wraps

09 - 2 large whole wheat tortillas

→ Optional Add-Ons

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

# Steps:

01 - In a medium bowl, whisk together eggs, optional milk, salt, and black pepper until combined.
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; cook gently, stirring until eggs are just set but creamy, about 2 to 3 minutes. Remove from heat and fold in crumbled feta and diced tomatoes.
04 - Warm whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.
05 - Divide egg mixture evenly between tortillas; add optional fresh herbs, avocado slices, and hot sauce if desired.
06 - Fold sides and roll wraps tightly; slice in half and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you can actually make it on a weekday without sacrificing sleep.
  • The feta gives it this salty, tangy richness that elevates scrambled eggs from ordinary to something you crave.
  • High protein means you'll actually feel satisfied until lunch instead of hunting for a snack by 10 AM.
02 -
  • Don't overcook the eggs—that moment when they still look slightly wet is exactly when you should stop. They'll continue setting from residual heat, and stopping early is the only way to get truly creamy eggs.
  • Warming the tortillas matters more than you'd think; a cold wrap will crack when you roll it, and nobody wants that frustration.
03 -
  • Cook your eggs lower and slower than you think is right—medium heat and patience give you creamy eggs, while high heat and speed give you scrambled rubber.
  • If you find yourself with leftover egg mixture, it makes an excellent filling for a simple omelet or even a snack straight from the fridge the next day.
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