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 love breakfast for dinner! One of my favorites is a poached or fried egg on quinoa cakes. I make a big pan of quinoa pilaf at least every couple of weeks. From there all you need to do is add an egg and some cheese to the pilaf. Fry them up and you will have the tastiest platform for an egg you’ve ever had!
So, I finally got your second cookbook a week ago and in that time, I’ve made four of these egg scrambles. This is my new favorite breakfast!
I know I just commented. Like yesterday or something. BUT I thought you, Kate, might find this amusing. I write out a dinner list for every two weeks (to coincide with my Bountiful Baskets) on a 3×5 note card and if I’m smart, I magnetize it to the fridge as soon as it’s done. I didn’t do it this time, and it is currently MIA. But I remembered a few things on it, like this dish. I couldn’t remember the exact name, but I thought for sure it was on your blog. So I came here and skimmed the alphabetical list since searching “eggs” brought up anything with an egg in the ingredient list. Yeah. So anyhow, I’m scrolling down starting to doubt myself: “Was it on OBB or was it on the BudgetBytes blog??” but then, I remembered “No, it HAS to be OBB because when I was reading the post and the subsequent recipe I distinctly remember reading ‘I. Hate. Eggs.’ and THAT is what Kate would say, so it’s GOTTA be here” and obviously I found it again. I hope this gave you a good chuckle! Happy Wednesday!
Can’t wait to try it! I think I’ll use out as breakfast for dinner entrees. I wonder how our would be in a pita, sticking with the theme. Oh, and I used to think I had to stay away from soft cheeses when I was pregnant, but then I read that’s only if they are not pasteurized. Most grocery store commercial prepared feta is pasteurized, so expectant moms, eat up!
This is a weekly favorite. There are so many possible combinations with the veggies. The seasoning mix is just right 🙂 and i love the creaminess of the sour cream. thanks for sharing!!
Hi,
Egg and feta combo is magical
I don’t like cheddar on eggs either. Can’t wait to try feta instead. 🙂