Greek Style Breakfast Wrap

By: Rosemary Mark


1 teaspoon of olive oil
1/4 cup of diced zucchini
1/4 cup of diced red bell pepper
1/4 teaspoon of dry oregano
1 egg
1 teaspoon of water
Fresh ground black pepper
2 tablespoons of crumbled feta cheese (1/2 ounce)
1 7-inch of whole wheat tortilla


  1. Heat oil in a Circulon Nonstick Skillet over medium heat. Add zucchini, bell pepper and oregano; sauté 1-2 minutes until slightly softened.
  2. Beat egg, water and a generous grind of black pepper to blend. Add cheese. Pour mixture evenly over vegetables. Cook over medium-low heat, lifting edges and tilting pan to allow egg to run underneath cooked egg. When bottom side is set and lightly browned, loosen edges with a spatula and slide cooked side down onto a salad plate. Invert back into pan and cook second side 20-30 seconds.
  3. Heat tortilla 15 seconds in microwave, if desired. Slide egg onto tortilla and roll up.