Baked Feta Eggs + Sauteed Veggie Wraps

Source

Prep Time	Cook Time	Total Time	Servings
10 minutes	22 minutes	32 minutes	4–6 wraps

Nutrition (per wrap, approximate)

• ~310 calories
  
• ~27 g protein
  
• ~24 g carbohydrates
  
• ~8 g fat
  
• ~7 g fiber (wrap + vegetables dependent)

Ingredients

Base

• 4–6 whole wheat tortillas
• 1 teaspoon butter (for greasing)
• 3/4 cup crumbled feta (or ~7–8 oz block)
• 6–8 eggs
• 4–6 slices turkey (optional, for protein)

Vegetables

• 1 tablespoon olive oil (plus extra if needed)
• 1/2 yellow squash, diced
• 1/2 bell pepper, chopped (or 1/4 each of multiple colors)
• 1/2 cup mushrooms, sliced
• 2 green onions, chopped
• 1 handful spinach
• 1 handful arugula
• Salt and black pepper, to taste

Instructions

1. Bake the Eggs and Feta:
   Preheat oven to 400°F. Grease an 8×8 inch baking dish with butter.
   Add feta to the center of the dish. Crack eggs around the feta.
   Drizzle lightly with olive oil and season with salt and pepper.
   Bake for 20–22 minutes, until mostly set but still slightly runny.
   Stir gently with a fork to create a creamy mixture.

2. Sauté the Vegetables:
   Heat olive oil in a skillet over medium heat.
   Add squash, bell pepper, mushrooms, and green onion.
   Cook until soft.
   Stir in spinach and arugula just until wilted.
   Season with salt and pepper.

3. Assemble the Wraps:
   Lay out a tortilla.
   Add baked feta eggs, sautéed vegetables, and a slice of turkey.
   Wrap tightly.
   Optionally roll in parchment for grab-and-go storage.

4. Meal Prep Storage:
   Refrigerate wraps for up to 4 days.
   Reheat in microwave 30–45 seconds, or warm in air fryer.

Notes

• Add harissa or hot sauce before wrapping for heat.
• Works great bowl-style over rice, quinoa, or greens.
• For dairy-free, use plant-based feta or dairy-free cream cheese.
• For vegetarian, omit turkey or swap with roasted chickpeas.