Breakfast gets a delicious Mediterranean upgrade with feta and spices in these Mediterranean Feta Egg wraps. There are a million way to enjoy egg scrambles it seems, and the unique flavors here are a nice detour from your standard breakfast flavors. You can serve this in warm tortillas or in crepes if you’re feeling fancy!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs
- Sour cream – Full fat or light.
- Kosher salt
- Black pepper
- Garlic powder
- Dry basil
- Dry oregano
- Crumbled feta cheese
- Roasted red peppers – Find these in jars near the pickles and other pickled foods in your grocery store, usually on the condiments aisle.
- Minced green onions
- Crepes or flour tortillas – For serving. You can buy these pre-made or make your own Crepes or Tortillas. I personally love these eggs in a delicate crepe, but they are delicious in the tortilla or even on a piece of toast.
How to Make Mediterranean Feta Egg Wraps
- Eggs get a Mediterranean kick with some spices and they turn out extra creamy and fluffy with the addition of a little sour cream.
- Then we add some crumbled feta that gives the whole dish some salty tanginess. Roasted red pepper and fresh green onion add brightness and tons of flavor.
- This all gets scrambled up in a skillet and then wrapped in either warm flour tortillas or crepes.
Storing and Other Tips
- These egg wraps are best eaten fresh! If you have leftovers, store them, tightly covered, in the refrigerator and enjoy within 1 day for best results.
- If you’re making crepes or tortillas from scratch (or the cook and serve kind) feel free to make them a day in advance and then warm quickly before cooking your egg scramble.
Frequently Asked Questions
Can I add other things to these?
Sure. Some sautéed mushrooms, red onion, or zucchini would be great. A little prosciutto of ham wouldn’t hurt either!
Can I make these ahead of time?
You can make the crepes or tortillas in advance, but the egg scramble should be made fresh.
Can I freeze these for later?
This is a recipe that’s best enjoyed fresh!
Mediterranean Feta Egg Wraps
Fluffy Mediterranean flavored egg scramble, wrapped in delicate crepes or warm flour tortillas.
Servings Egg Wraps
Ingredients
- 6 eggs
- ¼ cup light sour cream
- ¼ teaspoon kosher salt
- A few cracks of freshly ground black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ¾ cup crumbled feta cheese
- 2 tablespoon diced roasted red peppers
- 2 tablespoon minced green onions
- Crepes or warm flour tortillas
Instructions
- Preheat a skillet over medium heat.
- Whisk the eggs, sour cream, salt, pepper, basil, oregano, and garlic powder together. Gently add in the crumbled feta cheese. When the skillet is hot, add 1 teaspoon butter or oil and then add the eggs and allow them to begin to set up and then scrape the bottom of the pan to allow the liquid parts to cook.
- Stir in the roasted red peppers and green onions. Cook eggs until the desired doneness is reached.
- Serve immediately. If desired, sprinkle with a little extra feta cheese and wrap the scrambled eggs in a crepes or warm flour tortillas.
Notes
- These egg wraps are best eaten fresh! If you have leftovers, store them, tightly covered, in the refrigerator and enjoy within 1 day for best results.
- If you’re making crepes or tortillas from scratch (or the cook and serve kind) feel free to make them a day in advance and then warm quickly before cooking your egg scramble.
Nutrition
Serving: 0.25Scrambled Egg Mixture, no Tortilla or Crepe, Calories: 192kcal, Carbohydrates: 3g, Protein: 13g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 276mg, Sodium: 674mg, Potassium: 167mg, Fiber: 0.3g, Sugar: 0.4g, Vitamin A: 596IU, Vitamin C: 4mg, Calcium: 208mg, Iron: 2mg
Calories: 192kcal
Cost: $7
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Questions & Reviews
I’m so sad that I don’t have tortillas or sour cream because I would make this right now for breakfast! Yes, I could make tortillas (which I have done many times in the past because they’re great) but my stomach’s growling already 😀 Will definitely have to try this very soon!
I love feta on my talipia with kalamata olives, sun dried tomatoes parm, lemon butter on top of angel hair pasta… hmmmmmmm good!
I add Athenos FETA cheese to a cous cous side dish that I prepare with grilled peppers and onions. I also add diced cucumbers and cherry tomatoes. Sprinkle in some red wine vinegar, olive oil, chopped garlic and black pepper. Great served warm or cold. Athenos FETA cheese really makes this dish special. LOVE your site…pictures are awesome!! Great recipes and ideas!!
What a great idea to wrap the scrambles in crepes! I love that! And I love feta even more 🙂
All these feta recipes are just KILLING me! I'm pregnant and steering clear from soft cheeses but I LOVE me some feta….I"ll be trying these recipes in a few months. Probably all in the same week!
oooh, Kate I *love* this idea. I bet it's especially good on a crepe. Can't wait to try it!
Just made this for breakfast and my husband and i LOVE it!!!! It was so good!!! will be making the lots more!!!
yes us too! I make my girls take a salad as part of their school lunch everyday. It has to have FETA cheese on it. It usually consist of spinach, tomatoes, cucumbers, sunflower seeds, FETA and a little Paul Newmans Balsalmic Vinaigrette! So simple, So yummy and healthy for THEM!! Thanks for all the recipes.. keep them coming..
I love feta in a craisain, spinach, pine nut salad with a raspberry vinaigrette. However, my husband hates the stuff and so I have not had the privilege of eating it in over a year because of that and it is soooooo good.
I love to sprinkle feta on my salad of Spring Mix, Chow Mein noodles and a light Balsamic Vinaigrette and Grilled Chicken. The feta adds richness to my salad so I don't feel like I'm a rabbit when I eat my lunch everyday.