Have you been on the go lately? As soon as the weather warmed up, we seem to be on the go all of the time. There’s always so much going on around our house this time of year. The end of another school year means field trips, exams and fun outdoor extra curricular activities. I really enjoy the month of May, but as I’ve mentioned in previous posts, I have a hard time finding time to spend in the kitchen when the weather is so nice. Sometimes, I would just rather be outdoors! These tasty Greek Breakfast Wraps are a quick & easy on-the-go breakfast (even for lunch, dinner or snack for growing boys for that matter) that your whole family will love! They are even freezer friendly too!
Because I love simple ingredients, these wraps are made with items you may already have on hand.
Marinated artichoke hearts, finely chopped fresh zucchini, sliced red onion, quartered grape or cherry tomatoes, garlic and feta cheese crumbles are mixed together with perfectly seasoned scrambled eggs and rolled up in a whole wheat tortilla for a meal that can be made in about 10 minutes!
First, get out a nice large skillet and saute your onion and garlic in a little butter and extra virgin olive oil until softened.
In a mixing bowl (I even use a large glass 4 cup measuring cup sometimes) beat together your eggs with a splash of half and half or heavy cream, salt, freshly grated black pepper, and a pinch of dried oregano.
Over medium heat, pour your egg mixture into the skillet and stir.
Continue to stir frequently, but not rapidly, and add in your artichokes, zucchini, tomatoes and feta continuing to gently stir until the eggs are almost set.
Remove from the heat and warm your soft whole wheat tortillas on a plate in the microwave to make them nice and pliable. 1 minute should be sufficient.
Then start filling and rolling!
That’s it! If you are eating these right away (the absolute best way to eat them), serve them immediately with a piece of fruit or if you have time,a yummy fresh fruit salad!
If you are freezing these to keep on hand for busy mornings, go ahead and prepare these as usual, then let them cool completely. Wrap each wrap gently in a paper towel (select a size works great for these- if you don’t have those, just cut your paper towel in half) and then store them in your empty whole wheat tortilla bag in the freezer!
Enjoy!
Ingredients
- 1/2 red onion, finely sliced
- 1 large clove of garlic, minced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 12 large eggs
- 2 Tbsp. half & half or heavy whipping cream
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- pinch of dried oregano
- 1/2 of 1 small zucchini, finely chopped
- 1/2 (6.5 oz) jar marinated artichoke hearts, removed from the jar w/ a fork and roughly chopped
- 1/2 cup cherry or grape tomatoes, quartered
- 4 oz. feta cheese crumbles
- 10 whole wheat tortillas
Instructions
- In a large skillet over medium heat, saute your onion and garlic in olive oil and butter until softened.
- In a mixing bowl, lightly beat your eggs along with the half & half, salt, pepper and oregano.
- Pour the egg mixture into the skillet and stir.
- Continue to stir frequently, not rapidly, and gently stir in your zucchini, artichokes, tomatoes and feta.
- Remove from heat when the eggs are almost set. If your eggs still look a little wet, continue to stir on low heat to cook off the extra moisture.
- On a plate, warm your stack of whole wheat tortillas to make them more pliable. About 1 minute.
- Fill the 10 tortillas evenly with the scrambled egg mixture, fold and roll them up.
- Serve warm with a fresh piece of fruit or a fruit salad.
- Makes 10 Greek Breakfast Wraps.
- *To freeze: Prepare as usual. Let the wraps cool completely, wrap in a half of a paper towel and then store in the empty tortilla plastic bag or a any freezer friendly container or bag in your freezer for a quick & easy on-the-go meal. Heat frozen wraps individually, directly from the freezer in the microwave for 2 minutes.
- Enjoy!
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