If you’ve been reading the blog for awhile, you probably know I have a thing for eggs. And when I say “thing for” I mean “hate them.” Well, “hate” is taking it a tad far–I don’t hate all eggs, just most eggs, and it doesn’t take much for me to hate them, especially if I have to cook them myself. I want to like them so badly because I actually do think they taste good, but they just make my throat want to close up.
We-ell, this past April, Sara and I came up with the idea of making breakfast taquitos. I left Sara to the taquito recipe experimentation because, all together now, “Kate hates eggs!” So imagine my surprise when I loved. Loved. LOVED the eggs in her taquitos, especially when there was a buffer of other ingredients and the crispy tortilla.
As we’ve read through the comments about how people like to use feta, we’ve seen a number of people say they love it on eggs. So I sucked it up and whipped out my frying pan. Since 9 times out of 10, my omelets flop (nearly literally), I usually end up making some kind of egg scramble and then wrapping it up in a tortilla or a crepe (how I can make crepes and not omelets is beyond me). I knew I wanted to use something similar to Sara’s egg filling for the taquitos, but I wanted it to be a little more Mediterranean, so I swapped out a few ingredients. Guess what? I totally loved it. And really, the key players are eggs, salt, pepper, and feta cheese–you can add as little or as much other stuff as you like. But this is what I did:
Eggs get a Mediterranean twist from a handful of pantry spices,
and they turn out extra creamy and fluffy with the addition of a little sour cream.
Crumbled feta gives the whole dish a tangy saltiness,
and roasted red pepper and fresh green onion add brightness and tons of flavor.
You’ll just scramble everything in a skillet,
and then wrap them in either warm flour tortillas, or crepes.
I personally love a delicate crepe with eggs like this, but they’re also great in a tortilla or on a piece of toast.
Mediterranean Feta Egg Wraps
Fluffy Mediterranean flavored egg scramble, wrapped in delicate crepes or warm flour tortillas.
- 6 eggs
- 1/4 cup light sour cream
- 1/4 teaspoon kosher salt
- A few cracks of freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dry basil
- 1/2 teaspoon dry oregano
- 3/4 cup crumbled feta cheese
- 2 tablespoon diced roasted red peppers
- 2 tablespoon minced green onions
- Crepes or warm flour tortillas
- 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 tsp. butter 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.
*Disclaimer: This post contains affiliate links.
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! If you want to do it from scratch, here’s my post on it: http://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/
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!!
Feta cheese does go really well with eggs actually…found a nice write up on the same —> http://www.ifood.tv/network/egg_feta
Egg and feta combo is magical
I don’t like cheddar on eggs either. Can’t wait to try feta instead. 🙂
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.