Feta Scrambled Egg Wraps Recipes

SPINACH FETA EGG WRAP

Spinach Feta Egg Wrap image

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

Provided by MBTX4

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Time 15m

Yield 1

Number Of Ingredients 7

Ingredients

1 large whole-wheat tortilla
1 ½ teaspoons coconut oil
1 cup chopped baby spinach leaves
1 oil-packed sun-dried tomato, chopped
2 eggs, beaten
⅓ cup feta cheese
1 tomato, diced

Steps:

Warm tortilla in a large skillet over medium heat.
Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 78 g, Cholesterol 446.8 mg, Fat 36.8 g, Fiber 8.7 g, Protein 36.6 g, SaturatedFat 22.2 g, Sodium 1721.5 mg, Sugar 8.3 g

FETA SCRAMBLED EGG WRAPS

Feta Scrambled Egg Wraps image

My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.-Mary Jo Kempf, West Seneca, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1-1/2 cups Southwestern-style egg substitute
3/4 cup crumbled feta cheese
2 tablespoons sliced pepperoncini, chopped
4 whole wheat tortillas (8 inches), warmed

Steps:

Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 560mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

WW GREEK-INSPIRED SCRAMBLED EGG WRAPS

Ww Greek-Inspired Scrambled Egg Wraps image

I came up with this as an alternative to Mexican scramled egg wraps that I have tried. This recipe is packed full of veggies! If you find the veggie-egg ratio too heavy on the vegetables, just add more eggs! I use small (lite) wraps so this often makes 6 smaller wraps but if you use larger wraps it makes 4. Half this recipe is 10 Weight Watchers points.

Provided by Shuzbud

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

low-fat cooking spray
1/2 red onion
1 small zucchini
8 cherry tomatoes
1/4 cup black olives (1/4 cup once chopped- half a small can)
1/2 cup reduced-fat feta cheese (I sometimes omit this)
4 eggs
1 1/2-2 teaspoons Cavenders All Purpose Greek Seasoning
4 -6 flour tortillas

Steps:

Spray a non-stick skillet with a little cooking spray.
Finely dice the red onion and set aside.
Shred/ grate the zucchini and lay the flesh on a paper towel to soak up any moisture.
Quarter the cherry tomatoes, scrape out the seeds and finely dice the flesh. Lay the flesh on a paper towel also to soak up any moisture.
Finely chop the black olives and the feta cheese. Set both aside, separately.
Beat the eggs with the Cavenders Greek seasoning.
Saute the chopped onion in the non-stick skillet for 2 minutes over medium heat, stirring.
Add the zucchini, tomatoes and olives and cook for a further minute.
Add the beaten eggs and cook, still stirring, for 3-4 minutes or until done.
On each wrap, place some of the egg mixture and top it with feta cheese. Fold over the wrap and enjoy!

Nutrition Facts : Calories 382.8, Fat 16.3, SaturatedFat 4.6, Cholesterol 372, Sodium 656.3, Carbohydrate 39.6, Fiber 4.3, Sugar 6, Protein 19.3

GREEK SCRAMBLED EGGS

Greek Scrambled Eggs image

This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.

Provided by zzyygg

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

1 tablespoon butter
3 eggs
1 teaspoon water
½ cup crumbled feta cheese
salt and pepper to taste

Steps:

Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 2.1 g, Cholesterol 327.6 mg, Fat 21.2 g, Protein 14.8 g, SaturatedFat 11.6 g, Sodium 709.7 mg, Sugar 2.1 g

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