Spring Veggie and Feta Breakfast Wraps
A delightful breakfast wrap filled with fresh spring vegetables and creamy feta cheese, perfect for a nutritious start to your day.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) small onion, diced
- (1) red bell pepper, diced
- (1) zucchini, diced
- (1 cup) fresh spinach, chopped
- (4) large eggs
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 cups) crumbled feta cheese
- (4) large whole wheat tortillas
- (1) avocado, sliced
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 small diced onion and sauté for 3-4 minutes until translucent.
- 3
Stir in 1 diced red bell pepper and 1 diced zucchini, cooking for another 5 minutes until softened.
- 4
Add 1 cup of chopped fresh spinach and cook until wilted, about 2 minutes.
- 5
In a bowl, whisk together 4 large eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Pour the egg mixture into the skillet with the vegetables and cook, stirring gently, until the eggs are scrambled and fully cooked, about 5 minutes.
- 7
Remove from heat and stir in 1/2 cup crumbled feta cheese until well combined.
- 8
To assemble the wraps, place an equal amount of the veggie and egg mixture on each of the 4 large whole wheat tortillas.
- 9
Top with sliced avocado and chopped parsley.
- 10
Roll each tortilla tightly to enclose the filling, then slice in half to serve.
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