SPINACH FETA EGG WRAP
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
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
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
Time 15m
Yield 4 servings.
Number Of Ingredients 4
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
FETA EGGS
A very TASTY way to add zip to boring scrambled eggs.
Provided by Kerry
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 2 g, Cholesterol 197.8 mg, Fat 8.9 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 434.9 mg, Sugar 1.3 g
WW GREEK-INSPIRED SCRAMBLED EGG WRAPS
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
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
JAMES' FETA AND SWEET ONION SCRAMBLED EGGS
Every Saturday morning, without fail, my dad would whip out his favorite pan and start a sauté of sweet onions in butter. We always knew what was coming so we'd take the pita bread out of the fridge and throw it in a low oven to warm and crisp up! My dad is gone now so I grab his Koutali (spoon) and mix up a batch of his scrambled eggs. They are still not as good as his ( and never will be!) but I keep making them and honor his cooking legacy with every bite!
Provided by cbgreek
Categories Breakfast
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Take pita and slice each in half. Place in a 300°Foven for 8-10 minutes. Remove from oven when pita is warm and starting to get crispy. Wrap in foil to keep warm and set aside.
- While piat are in the oven, place the butter in a large skillet on medium-high heat.
- Slice onion in half then cut 1/4" slices. Cut slices in half once more and place in hot butter. Sauté until onions become tender, around 5 minutes.
- Whisk eggs and milk together. Add pepper to eggs then pour entire mixture on top of the onions.
- Scramble the eggs until they are just beginning to come together and hold the scrambled egg shape.
- Throw the feta cheese on top of the eggs and gently mix inches You want the feta to retain it's chunks so don't mix them in so much that they melt into the eggs. (Our family always preferred to cook our eggs well done, however if you like your eggs on the softer side you will want to add the feta cheese a minute or two earlier).
- When the eggs are cooked to your preference, taste and adjust seasoning. Depending on the type of feta used, more salt may be needed and additional pepper can be mixed in as well.
- Take the warmed pita bread and lightly butter the inside. Stuff each half with an 1/8th of the mixture.
Nutrition Facts : Calories 467.5, Fat 23.6, SaturatedFat 11.8, Cholesterol 467.9, Sodium 848.8, Carbohydrate 39.3, Fiber 1.8, Sugar 4, Protein 23.3
PESTO EGG WRAPS
I wanted to create an easy recipe to use some remaining pesto I had. I put a few ingredients together, and came up with a quick breakfast-or breakfast for dinner- that really satisfies. - Lisa Waterman, Lewistown, Montana
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat. Add tomatoes; cook and stir until heated through. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; sprinkle with cheese., Spread 1 tablespoon pesto across center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 407 calories, Fat 23g fat (6g saturated fat), Cholesterol 432mg cholesterol, Sodium 533mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.
SCRAMBLED EGG & FETA HASH
This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch
Provided by Joe Wicks
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
- Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.
Nutrition Facts : Calories 485 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium
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