Greek Breakfast Wrap - Freezer Friendly

I love the recipes that can easily be frozen and reheated. It doesn't have preservatives and is made with real food. We used a recipe similar to this one for breakfasts when we were remodeling the kitchen. And, I can say, "Yummy!" It really helped us make our no kitchen days less stressful and more enjoyable.

Greek Breakfast Wrap - Freezer Meal

Ingredients:

1 cup red onion (chopped)
1/2 cup black olives sliced
3/4 cup egg whites
4 large eggs
1/2 cup diced tomatoes
1.5 cup feta
1 Tbsp oregano
1/8 tsp Pepper
1/4 tsp salt
1/3 cup spinach (squeezed to drain all the water out)
8 flour whole wheat tortilla wraps  (I used Joseph's Flax Oat Brain & Whole Wheat Lavash Bread)

Instructions:

1. Heat pan well and add nonstick spray to skillet.

2. Add red onions and cook until translucent.

3. Add egg white, mixed egg, black olives, diced tomatoes into the pan and mix with red onion. Add the oregano to the mixture.

4. Keep heating and mixing until the eggs are almost cooked.
   

5. Then, add the feta and spinach, mix and cook until it is completely dried and cooked. Add salt and pepper to taste.

6. Let the mixture cool and dry.  If there is any liquid left in the mixture, be sure to dry it before putting the mixture in the wrap.

7. Lay the wraps on a flat surface.

8. Add 1/2 cup of mixture to the center of the wrap and then fold the two sides on top of it and then roll.

9. Wrap in plastic wrap and set aside.

10. Repeat step 8 to 9 to make eight wraps.
    

11. Place in a large plastic bags.

12. Reheat: Reheat in the microwave for 1 to 1 1/2 minutes or until heated in the center.

Here is the greek breakfast wrap recipe printable for your convenience:

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Greek Breakfast Wrap – Freezer Friendly

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Prep Time: 10 minutes

Cook Time: 20 minutes

Category: Breakfast Recipes, Freezer Meals, Recipe

Author: Sabrina M. Quairoli

Servings:  8

Ingredients

• 1 cup red onion (chopped)
• 1/2 cup black olives sliced
• 3/4 cup egg whites
• 4 large eggs
• 1/2 cup diced tomatoes
• 1.5 cup feta
• 1 Tbsp oregano
• 1/8 tsp Pepper
• 1/4 tsp salt
• 1/3 cup spinach (squeezed to drain all the water out)
• 8 flour whole wheat tortilla wraps (I used Joseph's Flax Oat Brain & Whole Wheat Lavash Bread)

Instructions

1. Heat pan well and add nonstick spray to skillet.
2. Add red onions and cook until translucent.
3. Add egg white, mixed egg, black olives, diced tomatoes into the pan and mix with red onion. Add the oregano to the mixture.
4. Keep heating and mixing until the eggs are almost cooked.
5. Then, add the feta and spinach, mix and cook until it is completely dried and cooked. Add salt and pepper to taste.
6. Let the mixture cool and dry. If there is any liquid left under the mixture, be sure to dry it before putting the mixture in the wrap.
7. Lay the wraps on a flat surface.
8. Add 1/2 cup of mixture to the center of the wrap and then fold the two sides on top of it and then roll.
9. Wrap in plastic wrap and set aside.
10. Repeat step 8 to 9 to make eight wraps.
11. Place in a large plastic bags.
12. Reheat: Reheat in the microwave for 1 to 1 1/2 minutes or until heated in the center.

6.4.17

Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Here is the finished dish.

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