Feta Egg Wrap (Printable)

Protein-packed wrap with eggs, feta, spinach, and fresh veggies for a savory morning boost.

# What You'll Need:

→ Eggs

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

→ Vegetables

04 - 1 cup baby spinach, chopped
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 fresh herbs (parsley or dill), chopped
10 - 1/2 avocado, sliced
11 - Hot sauce or chili flakes, to taste

# Directions:

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, sauté for 1 minute until wilted.
03 - Pour egg mixture into skillet and cook gently, stirring, until eggs are just set but still 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 until pliable, about a few seconds.
05 - Divide egg mixture evenly between the two tortillas. Add optional fresh herbs, avocado slices, or hot sauce as desired.
06 - Fold in the sides of each tortilla and roll tightly to enclose filling.
07 - Slice wraps in half and serve immediately.

# Expert Advice:

01 -
  • It's ready in twenty minutes flat, which means even on mornings when you hit snooze too many times, you can still eat something real.
  • The protein keeps you satisfied until lunch without that mid-morning crash that comes with toast alone.
  • It tastes fancy enough to impress yourself, but simple enough that you won't dread making it twice in a week.
02 -
  • Don't overcook the eggs even slightly—they keep cooking after you take them off the heat, and there's no coming back from rubbery.
  • If your tortilla is cold, it will crack when you fold it, so that warm-up step isn't optional, it's essential.
03 -
  • Use the freshest feta you can find—the quality of the cheese matters more than any other ingredient here, and good feta makes the whole thing sing.
  • Cook the eggs slightly under what you think is done; they'll keep cooking on residual heat and stay creamy instead of becoming chalky.
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