🌯 Roasted Pepper & Feta Breakfast Wrap
Ingredients
For the filling:
2 large eggs
½ cup roasted red and yellow peppers, sliced
¼ cup feta cheese, crumbled
2 tbsp fresh spinach or kale, chopped
1 tsp olive oil
Salt and black pepper, to taste
For the wrap:
1 large flour tortilla or whole-wheat tortilla
Optional: 1 tbsp cream cheese, hummus, or Greek yogurt
Optional: a pinch of chili flakes or smoked paprika
Instructions
Prepare the vegetables: Heat the olive oil in a nonstick skillet over medium heat. Add the roasted peppers and spinach or kale. Cook for 1–2 minutes, just until the greens wilt and everything is warmed through.
Cook the eggs: Beat the eggs in a small bowl with a pinch of salt and pepper. Pour them into the skillet with the vegetables. Gently stir and cook for 2–3 minutes, until the eggs are softly scrambled and fully cooked.
Add the feta: Remove the skillet from the heat and fold in about half of the crumbled feta. Taste and adjust the seasoning.
Warm the tortilla: Heat the tortilla in a dry skillet or microwave for about 10–15 seconds, just until flexible.
Assemble: Spread the tortilla with cream cheese, hummus, or Greek yogurt if using. Spoon the egg and pepper mixture down the center and sprinkle with the remaining feta.
Wrap: Fold the sides inward, then roll tightly from the bottom to form a secure wrap.
Optional crispy finish: Place the wrap seam-side down in a dry skillet over medium heat. Toast for 1–2 minutes per side, until lightly golden and crisp.
🍽️ Serving
Serve warm with fresh fruit, avocado, tomatoes, or a spoonful of Greek yogurt and a little hot sauce.
