Name: Greek Breakfast Wrap with Tomato, Green Pepper, Feta & Olives
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: ¾ (113 g) pkg crumbled feta cheese; 12 eggs; 1 ½ green bell peppers; ¾ cup Kalamata olives, pitted; 6 large flour tortillas; 1 ½ shallots; 3 tomatoes; black pepper; extra virgin olive oil; oregano, dried; salt

Greek Breakfast Wrap with Tomato, Green Pepper, Feta & OlivesGreek Breakfast Wrap with Tomato, Green Pepper, Feta & Olives — a 20-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

¾ (113 g) pkg crumbled feta cheese

12 eggs

1 ½ green bell peppers

¾ cup Kalamata olives, pitted

6 large flour tortillas

1 ½ shallots

3 tomatoes

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Wash and dry the fresh produce.

Small dice the tomatoes and green peppers; place in a medium bowl.

Halve the olives lengthwise and add to the bowl with the tomatoes and bell peppers.

Peel and mince the shallots; add to the bowl along with the olive oil, oregano, and pepper. Stir to combine.

Preheat a nonstick skillet over medium heat.

Crack the eggs into a medium bowl. Add water and season with salt and pepper; whisk together.

Add oil to the skillet and swirl to coat the bottom.

Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny. Remove skillet from the heat.

Place tortillas on a flat surface and top with egg mixture, mixed vegetables, and feta. Tightly roll to close and enjoy!

Open this recipe in Flambette