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- 4 large eggs - ½ cup plain Greek yogurt - ½ cup cooked quinoa - 1 small cucumber, finely diced - 1 medium tomato, diced - ¼ cup feta cheese, crumbled - 2 tablespoons fresh dill, chopped - ½ teaspoon garlic powder - Salt and freshly ground pepper to taste - 2 whole wheat tortillas - Olive oil for cooking - Eggs: Packed with protein, eggs help build muscle and keep you full. They also provide vitamins like B12 and D. - Greek yogurt: This adds creaminess and offers probiotics for gut health. It’s high in protein, which supports muscle repair. - Quinoa: A complete protein, quinoa gives you energy and fiber. It helps you feel full longer and is gluten-free. - Cucumber: This refreshing veggie adds hydration and crunch. It’s low in calories and high in vitamins K and C. - Tomato: Packed with antioxidants, tomatoes support heart health. They add flavor and juiciness to your dish. - Feta cheese: This cheese brings a tangy flavor. It has calcium and protein, which are great for bones. - Fresh dill: This herb adds a burst of flavor and is rich in antioxidants. It can aid digestion. - Garlic powder: It adds flavor and has health benefits, like boosting your immune system. - Whole wheat tortillas: These provide fiber and nutrients. They help keep your blood sugar steady. - Olive oil: A healthy fat, olive oil supports heart health and adds flavor to your dish. - For Greek yogurt, I like Fage or Chobani. They have a rich, creamy texture. - Use any brand of feta cheese that crumbles easily. Look for sheep's milk feta for a stronger flavor. - For quinoa, I recommend Bob's Red Mill or Ancient Harvest. They offer high-quality quinoa. - Choose whole wheat tortillas from brands like Mission or La Tortilla Factory for better flavor and texture. - For olive oil, extra virgin options like California Olive Ranch are excellent for cooking. This High Protein Greek-style Breakfast Tortilla is not just tasty; it’s also a smart way to fuel your day! For the full recipe, check below. Start by gathering your ingredients. You will need eggs, Greek yogurt, garlic powder, salt, and pepper. In a medium bowl, whisk the eggs and Greek yogurt together. Mix them until smooth. Add garlic powder, salt, and pepper to taste. Ensure everything blends well. This mixture gives your tortilla a creamy base. Next, heat a non-stick skillet over medium heat. Drizzle a light layer of olive oil in the pan. This step helps prevent sticking. Pour the egg mixture into the skillet. Let it cook undisturbed for 2 to 3 minutes. Use a spatula to gently fold the eggs. Stir until they start to set but still look a bit runny. Fold in cooked quinoa, diced cucumber, diced tomato, chopped dill, and crumbled feta cheese. Mix everything gently. Cook for about 2 more minutes until the eggs are fully cooked. Take the skillet off the heat. Let the filling cool for a minute. This way, you don't burn your fingers later. Now, grab a clean plate and place one tortilla on it. Spoon half of the egg filling onto one half of the tortilla. Spread it evenly for a good bite. Fold the tortilla over the filling. Press it down gently to keep the filling inside. Reheat the skillet over medium heat. If needed, add a bit more olive oil. Place the folded tortilla in the skillet. Cook for 2 to 3 minutes on each side. You want it golden brown and slightly crispy. Repeat this with the second tortilla and remaining filling. Once both tortillas are cooked, cut them in half. Serve warm for a tasty and nutritious breakfast. Enjoy this delightful dish! To make the best eggs, start with fresh ones. Crack them into a bowl and whisk well. I like to add Greek yogurt for creaminess. This makes the eggs rich and fluffy. Use a non-stick skillet to avoid sticking. Cook the eggs on medium heat for even cooking. Stir gently to keep them soft. Remember, you want them creamy, not dry. If they seem too dry, add a splash of water. This will help keep them moist. Spices can change the whole dish. For this recipe, I recommend garlic powder. It adds a nice kick without being too strong. Dill brings a fresh taste, making it perfect for breakfast. You can also try adding paprika or black pepper for a little heat. Taste as you go. If you want it bolder, add more spices. If it is too much, just add more yogurt to balance it. Cooking tortillas right is key. Use whole wheat for a nutty flavor and added fiber. Heat your skillet over medium heat and add a bit of olive oil. This prevents sticking and adds flavor. Place the tortilla in the skillet for 2-3 minutes on each side. Look for a golden brown color. This means they are ready. Do not rush this step; it makes all the difference. For a crispier texture, cook them a bit longer. Enjoy your warm tortillas filled with that delicious egg mixture from the Full Recipe. {{image_4}} You can easily make this dish vegetarian or vegan. For a vegetarian option, replace the eggs with scrambled tofu. Tofu has a similar texture and absorbs flavors well. Use firm tofu for the best results. For a vegan version, you can use chickpea flour. Mix chickpea flour with water to form a batter. Add spices like turmeric and black salt for a savory taste. This batter will give you protein and a nice texture. Feel free to change the flavors in your tortilla. Adding spinach gives you a nice green touch and boosts iron. Just sauté it lightly before adding to the eggs. You can also add avocado for creaminess. Slice or mash it and mix it in before folding the tortilla. Other great options include bell peppers, mushrooms, or fresh herbs like basil for a unique twist. Sauces can elevate your breakfast tortilla. Try a spicy salsa for a kick. You can also use tzatziki for a cool, creamy touch. Another option is hot sauce if you love heat. A drizzle of balsamic glaze adds a sweet tang. Each sauce brings a new flavor experience to your meal. Explore these variations to make your High Protein Greek-style Breakfast Tortilla even more exciting! For the complete recipe, check out the Full Recipe section. To keep your High Protein Greek-style Breakfast Tortilla fresh, store leftovers in the fridge. Place them in an airtight container. They can stay good for up to three days. Make sure to let them cool before sealing. This helps keep the tortillas from getting soggy. When you're ready to eat your leftovers, heat them gently. I recommend using a skillet over medium heat. This method keeps the tortillas crisp. Cook them for about 2–3 minutes on each side. You can also use a microwave, but the tortillas may become soft. If you opt for the microwave, cover them with a damp paper towel to keep moisture in. Heat for about 30 seconds, checking often. If you want to prep ahead, you can freeze these tortillas. Wrap each tortilla tightly in plastic wrap or foil. Place them in a freezer bag to prevent freezer burn. They can last up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Reheat as mentioned above to enjoy a tasty breakfast! Explore the Full Recipe to make this delightful meal for your mornings. Yes, you can use different cheeses. Feta gives a nice tangy flavor. You might try goat cheese or mozzarella for a milder taste. Each cheese adds a unique twist. Experiment with what you like best! For side dishes, fresh fruit works well. Sliced strawberries or a fruit salad adds sweetness. You can also serve yogurt on the side for creaminess. A small green salad can add crunch. These sides balance the meal nicely. To lower calories, you can skip the cheese. Use egg whites instead of whole eggs. You can also reduce the yogurt amount. Choosing smaller tortillas helps cut down calories too. Focus on fresh veggies for flavor without extra calories. This blog post covered how to make a delicious breakfast tortilla. We explored the key ingredients, their nutritional benefits, and recommended brands. I shared step-by-step cooking instructions and helpful tips for perfect eggs and tortillas. We also looked at variations to suit different diets and preferences. Finally, I provided storage tips to keep your breakfast tasty. In conclusion, this recipe is fun and flexible. You can customize it easily and enjoy a healthy meal. Happy cooking!

- High Protein Greek-style Breakfast Tortilla

Start your day with a delicious High Protein Greek-style Breakfast Tortilla that's as nutritious as it is tasty! Packed with eggs, Greek yogurt, quinoa, fresh veggies, and feta cheese, this quick and easy recipe is perfect for a balanced morning meal. In just 25 minutes, you can whip up this satisfying breakfast that will keep you energized. Click through to get the full recipe and elevate your breakfast game today!
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Ingredients
  

4 large eggs

½ cup plain Greek yogurt

½ cup cooked quinoa

1 small cucumber, finely diced

1 medium tomato, diced

¼ cup feta cheese, crumbled

2 tablespoons fresh dill, chopped

½ teaspoon garlic powder

Salt and freshly ground pepper to taste

2 whole wheat tortillas

Olive oil for cooking

Instructions
 

In a medium mixing bowl, vigorously whisk together the eggs, Greek yogurt, garlic powder, salt, and pepper until the mixture is completely smooth and well blended.

    Place a non-stick skillet over medium heat and drizzle a light coating of olive oil to prevent sticking.

      Carefully pour the egg mixture into the skillet. Allow it to cook undisturbed for about 2–3 minutes. Using a spatula, gently stir the eggs in soft folds until they begin to set but remain slightly runny.

        Once the eggs are beginning to set, fold in the cooked quinoa, diced cucumber, diced tomato, chopped dill, and crumbled feta cheese. Gently stir until all ingredients are evenly distributed and the eggs are fully cooked through (about 2 additional minutes).

          Remove the skillet from the heat and let the mixture cool for a minute to avoid burning your fingers.

            On a clean plate, lay out one whole wheat tortilla. Spoon half of the egg and vegetable filling onto one half of the tortilla, spreading it evenly.

              Fold the tortilla over the filling, gently pressing down to secure the contents inside.

                Reheat the skillet over medium heat, adding a touch more olive oil if necessary. Place the folded tortilla into the skillet and cook for approximately 2–3 minutes on each side, or until the tortilla is golden brown and slightly crispy.

                  Repeat the folding and cooking process with the second tortilla using the remaining filling.

                    Once both tortillas are cooked, cut them in half, and serve warm for a satisfying and nutritious breakfast.

                      Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2

                        - Presentation Tips: Serve the warm tortillas on a colorful plate, garnished with a sprig of fresh dill and a side of extra diced cucumber and tomato to add a refreshing touch.