Vegetarian Mediterranean Breakfast Wraps

Ever have one of those mornings where you’re craving something savory and satisfying, but you just don’t have the time for a big production? You want a healthy breakfast that feels like a hug but doesn’t tie you to the stove. That’s where these Mediterranean Breakfast Wraps swoop in to save the day. They’re my go-to for a fast, flavorful scramble that’s packed with color and protein, all wrapped up in a warm tortilla. Perfect for a busy weekday, but special enough for a weekend breakfast buffet when you’ve got a crowd.

Top Reasons To Make It

• It comes together in about 15 minutes, making it a true quick breakfast idea.
• You can easily customize the fillings based on what you have in your fridge.
• It’s a complete, balanced meal with protein, veggies, and healthy fats in every bite.
• The recipe is naturally vegetarian and easily adaptable for other diets.
• They travel beautifully, so you can wrap them up and take your morning meal on the go.

Ingredients

• 4 large eggs: The protein-packed base of our scramble.
• 2 tablespoons milk (dairy or unsweetened plant-based): For making the eggs extra fluffy.
• 1 tablespoon olive oil: To sauté our veggies to perfection.
• 1/2 cup chopped red bell pepper: Adds a sweet crunch and vibrant color.
• 1/4 cup chopped red onion: For a little bit of sharp, savory flavor.
• 1 cup fresh spinach: An easy way to sneak in some greens.
• 1/4 cup crumbled feta cheese: Brings that classic Mediterranean salty tang.
• 2 tablespoons chopped Kalamata olives: For a briny, robust punch.
• 1/4 teaspoon dried oregano: The essential herb for that Mediterranean vibe.
• 4 large (10-inch) flour tortillas: The vessel for all our delicious fillings.
• Salt and black pepper to taste: To make all the flavors pop.

Instructions

1. In a medium bowl, whisk the eggs and milk together with a pinch of salt and pepper until they’re smooth and a little frothy. Set this aside for a moment.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the chopped bell pepper and onion and cook for about 4-5 minutes, until they’ve softened just a bit.
3. Pour your whisked eggs into the skillet with the veggies. Gently push the eggs from the edges toward the center as they cook, creating soft curds. This should take about 3-4 minutes.
4. When the eggs are almost set but still a little wet, fold in the fresh spinach, crumbled feta, olives, and oregano. Keep cooking for another minute or two, just until the spinach wilts and the eggs are cooked through. Remove the skillet from the heat.
5. Warm your tortillas one at a time in a dry skillet for about 30 seconds per side, or according to the package directions. This makes them pliable and prevents tearing.
6. Spoon a generous portion of the egg mixture onto the lower third of each tortilla. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly to close. Serve immediately!

Oven Temperatures

While we cook the main filling on the stovetop, your oven can be a huge help if you’re making these for a crowd. You can warm a stack of tortillas by wrapping them in foil and placing them in a 350°F oven for about 10-15 minutes. If you’d prefer to bake the assembled wraps for a crispy outside, place them seam-side down on a baking sheet, brush lightly with olive oil, and bake at 375°F for 10-12 minutes, until golden.

Variations & Substitutions

This recipe is a fantastic canvas for your favorite healthy food ideas. Don’t have feta? Try crumbled goat cheese or even a sprinkle of nutritional yeast for a dairy-free option. Not an egg person? A can of drained and rinsed chickpeas, lightly mashed, works wonderfully as a scramble substitute. For a heartier wrap, add a handful of canned, drained black beans or some pre-cooked diced potatoes. And if you’re feeding a mixed crowd, setting out bowls of different fillings like diced avocado, hummus, or sun-dried tomatoes can turn it into a build-your-own breakfast buffet.

Serving Ideas & Pairings

These wraps are a full meal on their own, but I love serving them with a side of fresh fruit or a simple arugula salad with a lemon vinaigrette. For a true weekend feast, pair them with roasted breakfast potatoes or a refreshing smoothie. They’re the ultimate savory breakfast that pleases everyone at the table. So good.

Storage & Reheating

Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days. Honestly, they are best eaten fresh, but reheating can work in a pinch. To reheat, unwrap and place the filling on a microwave-safe plate for 60-90 seconds, or warm the whole wrap in a skillet over medium-low heat to get the tortilla a little crispy again. I don’t recommend freezing these, as the egg and tortilla can become a bit watery when thawed.

Frequently Asked Questions

• Can I make these wraps ahead of time for meal prep? Absolutely! You can scramble the egg filling and store it separately for up to 3 days. When you’re ready, just warm the filling and assemble your wraps fresh. This is one of my favorite simple breakfast ideas for the week.
• What are some other quick breakfast ideas using these ingredients? Turn the same scramble into a hearty breakfast bowl by serving it over quinoa or greens, or simply enjoy it on its own with a piece of toast. The flavors are so, so versatile.
• How can I make this recipe vegan? For a plant-based version, swap the eggs for crumbled firm tofu sautéed with a pinch of turmeric for color, use a plant-based feta alternative, and ensure your tortillas are vegan-friendly. It’s still packed with flavor and makes for a fantastic healthy breakfast.