Spinach and Feta Breakfast Wrap

Greek Breakfast Wrap
Leah Maroney
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 serving
Yield: 1 wrap
Nutrition Facts (per serving)
715 Calories
45g Fat
52g Carbs
27g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 715
% Daily Value*
Total Fat 45g 57%
Saturated Fat 23g 113%
Cholesterol 451mg 150%
Sodium 1656mg 72%
Total Carbohydrate 52g 19%
Dietary Fiber 7g 26%
Total Sugars 3g
Protein 27g
Vitamin C 4mg 22%
Calcium 407mg 31%
Iron 6mg 33%
Potassium 458mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spinach, feta cheese, and Kalamata olives belong together! They taste delicious in this healthy, hearty, and wholesome breakfast wrap! 

When my husband and I honeymooned in Greece we loved eating eggs with Kalamata olives and feta! The cheesy, salty, tanginess combined with freshly scrambled eggs is so delicious! The spinach adds in some green and packs a healthy punch because it is iron-rich! 

This wrap is super easy to whip together on a weekday morning. You can also make a bunch of these on the weekend and then wrap them and freeze them! They can be reheated in the microwave or toaster oven. Simply scramble more eggs and have plenty of tortillas on hand! Egg whites can also be substituted. There is always a debate as to whether whole eggs or egg whites are better for you! I go for the whole eggs to get the nutrients from the yolks, but either way, packs a ton of protein!


  • 2 large eggs

  • 1/2 cup fresh spinach, roughly chopped

  • 4 Kalamata olives, chopped

  • 1/4 cup feta cheese, crumbled

  • 1 1/2 tablespoons unsalted butter, diced

  • 1 white or whole-wheat tortilla

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat a small saute pan to medium heat. Add 1/2 of a tablespoon of butter to the pan. Let the butter melt and swirl it to coat the pan. 

  3. Scramble the eggs in a small bowl.  Add in the rest of the butter chunks and salt and pepper.   Add the egg mixture to the pan.  Let the eggs cook for a moment and then gently push them with a spatula to allow the raw egg to cook in the pan.  Just before the eggs are cooked, add in the spinach and combine until the spinach and egg are cooked.

  4. Remove the eggs from the heat and lay them over the tortilla.  Top the eggs with the feta cheese crumbles and chopped Kalamata olives.  

  5. Wrap together and serve! 

  6. Enjoy!


  • Make up extras as these may also be frozen and reheated!