Feta Egg Wrap (Printable)

A nutritious morning wrap with eggs, feta, spinach, and a hint of herbs for extra flavor.

# What You Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk (optional)
03 - Salt, to taste
04 - Black pepper, to taste

→ Vegetables

05 - 1 cup chopped baby spinach
06 - 1 small tomato, diced
07 - 2 green onions, thinly sliced

→ Dairy

08 - ½ cup crumbled feta cheese

→ Wraps

09 - 2 large whole wheat tortillas

→ Optional Add-Ons

10 - 1 tablespoon fresh herbs (parsley or dill), chopped
11 - ½ avocado, sliced
12 - Hot sauce or chili flakes, to taste

# Directions:

01 - Whisk together eggs, milk (if using), salt, and pepper in a medium bowl.
02 - Heat a nonstick skillet over medium heat. Add spinach and green onions and sauté until wilted, about 1 minute.
03 - Pour in the egg mixture and cook gently, stirring occasionally, until eggs are just set but still creamy, approximately 2 to 3 minutes. Remove from heat and fold in feta cheese and diced tomatoes.
04 - Heat the tortillas in a dry skillet or microwave briefly until pliable.
05 - Divide the egg mixture evenly among tortillas. Add fresh herbs, avocado slices, or hot sauce as desired.
06 - Fold the sides of each tortilla inward and roll tightly. Slice each wrap in half and serve immediately.

# Expert Advice:

01 -
  • It takes 20 minutes from fridge to plate, making it perfect for those mornings when you actually have time to eat properly.
  • The combination of creamy feta and fluffy eggs feels indulgent without being complicated, and somehow tastes better than anything you'd order.
  • You can load it with whatever vegetables you have on hand, so it never gets boring or wasteful.
02 -
  • Cooking eggs on medium heat instead of high is the difference between creamy and scrambled—patience actually matters.
  • If your tortillas are at all stale or dry, warming them first makes them forgiving and prevents tearing mid-roll.
03 -
  • Crack your eggs into the bowl one at a time and check for shells before whisking—one shell fragment ruins the entire experience.
  • Keep your skillet heat at medium, not medium-high; rushing the eggs is the fastest way to end up with something rubbery instead of silky.
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