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Ingredients
Scale
- Nonstick spray (avocado oil, ghee oil, or extra light olive oil)
- 1 to 2 tablespoons sun-dried tomato pesto
- 1½ ounces crumbled feta cheese (about 2 tablespoons)
- 1 large egg
- 1 8-inch tortilla (spinach or gluten-free, as preferred)
- Kosher salt (optional, since feta can be salty)
- Freshly ground black pepper
- Hot honey (optional, but recommended)
- Fresh dill (for garnish)
- 1/2 small avocado (sliced, optional)
- 1 green onion (sliced, optional)
- 1 to 2 tablespoons chili crisp (for an extra kick, optional)
- Red pepper flakes (optional)
- Fresh cilantro (for garnish, optional)
Instructions
- Spray a medium skillet with nonstick spray and warm it over medium heat.
- Add 1 to 2 tablespoons of sun-dried tomato pesto to the skillet and spread it evenly.
- Sprinkle crumbled feta cheese around the pesto.
- Crack the egg over the pesto and feta mix. Cover and cook until egg whites are set (about 3 to 4 minutes).
- Toast the tortilla in another skillet or over a flame.
- Transfer the egg to the toasted tortilla, season, and drizzle with hot honey.
- Garnish with fresh dill or herbs, and add optional toppings if desired.
Notes
Using a nonstick skillet is essential for preventing sticking.
Adjust the amount of pesto and feta to suit your taste.
Get creative with toppings like olives or sautéed veggies.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 700
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 10
- Cholesterol: 210