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- 4 large eggs: Eggs are key for protein and texture. Use large eggs for best results. - ½ cup Greek yogurt (plain): Greek yogurt adds creaminess and protein. It makes the eggs fluffy. - ½ cup cooked quinoa: Quinoa brings more protein and a nice texture. It helps you feel full. - 1 small cucumber, diced: Cucumber adds fresh crunch. It also brings hydration to your meal. - 1 medium tomato, diced: Tomatoes add juiciness and flavor. They balance the dish well. - ¼ cup feta cheese, crumbled: Feta gives a tangy kick. It is a classic Greek ingredient. - 2 tablespoons fresh dill, chopped: Dill adds a fresh taste. It pairs well with eggs and yogurt. - ½ teaspoon garlic powder: Garlic powder adds depth. It enhances the overall flavor. - Salt and pepper to taste: Use these to season the eggs. They help to bring out flavors. - 2 whole wheat tortillas: Tortillas hold everything together. Whole wheat adds more fiber. - Olive oil for cooking: Olive oil prevents sticking. It adds a hint of flavor as well. This recipe highlights protein-rich ingredients. Each component plays a role in creating a tasty breakfast. The combination of flavors and textures makes this dish a delight. You can find the Full Recipe in the main article. To start, I whisk the eggs. In a bowl, combine 4 large eggs, ½ cup Greek yogurt, and ½ teaspoon garlic powder. Add salt and pepper to taste. Whisk until smooth and creamy. Next, I prepare the vegetables and cheese. I dice 1 small cucumber and 1 medium tomato. I also crumble ¼ cup of feta cheese. These fresh ingredients add great flavor. For the quinoa, I use ½ cup of cooked quinoa. If you haven’t cooked it yet, bring 1 cup of water to a boil. Add ½ cup of quinoa, lower the heat, and cover it. Cook for about 15 minutes. Once done, fluff it with a fork, and it's ready to go. I heat a non-stick skillet over medium heat. I lightly coat it with olive oil. Then, I pour in the whisked egg mixture and let it cook for about 2 to 3 minutes. I stir gently until the eggs start to set but are still slightly runny. Next, I fold in the cooked quinoa, diced cucumber, diced tomato, chopped dill, and crumbled feta. I stir gently until everything combines well. I cook for about 2 more minutes until the eggs are fully set. Now, I remove the skillet from the heat and let the mixture cool slightly. I take a whole wheat tortilla and place it on a plate. I spoon half of the egg and vegetable mixture onto one half of the tortilla. Then, I fold the tortilla over, pressing down gently to seal it. I heat the same skillet over medium heat again. I add the folded tortilla to the skillet and cook for about 2 to 3 minutes on each side. I aim for a golden brown color and a slightly crispy texture. I repeat the process for the second tortilla using the remaining filling. Once ready, I cut the tortillas in half and serve them warm. Enjoy this high protein Greek-style breakfast tortilla delight! For the full recipe, check out the details provided. - Tips for fluffier eggs: Whisk the eggs well with Greek yogurt. This makes them light and fluffy. You want a smooth mix for the best texture. Don't overcook the eggs. They should be soft but not runny. - Cooking tips for crispy tortillas: Heat your skillet before adding the tortillas. This helps them get nice and crispy. Use a bit of olive oil to coat the skillet. Cook each side for 2-3 minutes until golden brown. - Flavor enhancement suggestions: Fresh herbs are key! Dill adds great flavor. You can also try parsley or mint. For more spice, add a pinch of red pepper flakes. A dash of lemon juice brightens everything up. - Prepping ingredients in advance: Dice the cucumber and tomato ahead of time. Cook quinoa the night before. This saves you time in the morning. You can even whisk the egg mix and store it in the fridge. - Storing leftovers: Wrap any leftover tortillas tightly in foil. Store them in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place them back in the skillet for a few minutes. This keeps them crispy! {{image_2}} You can easily change up the protein in this dish. If you want to try chicken, use cooked pieces. If you prefer a plant-based option, tofu works great too. Both add texture and flavor. Next, consider alternative vegetables. Bell peppers, spinach, or even mushrooms can enhance your breakfast tortilla. Each adds a fresh taste and more nutrients. Feel free to mix and match based on what you have at home. Cheese options also offer variety. If feta isn’t your favorite, try goat cheese or even shredded mozzarella. Each cheese will bring a unique taste to your tortilla. For those needing gluten-free options, swap the whole wheat tortillas for corn tortillas. They work just as well and keep the dish tasty. If you follow a vegan diet, you can replace the eggs with a chickpea flour mix. Combine chickpea flour with water to create a batter. Use nutritional yeast to add a cheesy flavor. Opt for plant-based yogurt and skip the feta for an equally satisfying meal. After you make your High Protein Greek-style Breakfast Tortilla, store any leftovers in an airtight container. This keeps the flavors fresh and the tortilla moist. Place the container in your fridge. Your leftovers will stay good for about 3 days. Make sure to let the tortilla cool to room temperature before sealing it for storage. You can freeze individual portions of your breakfast tortilla if you want to save some for later. Wrap each portion tightly in plastic wrap and then place them in a freezer bag. This method helps prevent freezer burn. You can freeze them for up to 2 months. When you’re ready to enjoy a frozen tortilla, take it out and let it thaw in the fridge overnight. To reheat, warm it in a skillet over medium heat. This keeps the tortilla crispy and delicious. You can also microwave it for about 1-2 minutes, but the skillet method gives a better texture. Enjoy your tasty breakfast anytime! Eating protein in the morning helps you feel full. It keeps hunger at bay, so you eat less later. Protein also helps build and repair muscles. It supports your body in many ways. A high-protein breakfast like this Greek-style tortilla gives you energy. It fuels your day right from the start. Yes, you can prep this breakfast tortilla in advance. Cook the filling and store it in the fridge. You can also assemble the tortillas ahead. Just heat them on busy mornings. This makes your mornings easier and saves time. Simply warm them up in a skillet or microwave. You can pair this tortilla with many sides. A simple side salad adds freshness. Fresh fruit is a sweet option that balances the meal. You could also serve it with yogurt for extra creaminess. Olive oil drizzled on top can enhance the flavors. Enjoy exploring different combinations for a tasty breakfast! This blog post covered how to create a high-protein Greek-style breakfast tortilla. We explored ingredients like eggs, Greek yogurt, quinoa, and fresh veggies. I shared cooking steps and tips for the best results. Remember, you can swap ingredients to fit your taste or dietary needs. With proper storage, leftovers can last. A protein-packed breakfast sets a strong tone for your day. Enjoy experimenting and finding your favorite flavors in this healthy dish.

- High Protein Greek-style Breakfast Tortilla

Elevate your breakfast game with this High Protein Greek-style Breakfast Tortilla! Packed with wholesome ingredients like eggs, Greek yogurt, quinoa, and fresh veggies, this recipe is not just delicious but also nutritious. Perfect for a quick meal at home or on the go, these tortillas are golden brown and crispy. Ready to whip up a breakfast that fuels your day? Click to explore the full recipe and start cooking!
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Ingredients
  

4 large eggs

½ cup Greek yogurt (plain)

½ cup cooked quinoa

1 small cucumber, diced

1 medium tomato, diced

¼ cup feta cheese, crumbled

2 tablespoons fresh dill, chopped

½ teaspoon garlic powder

Salt and pepper to taste

2 whole wheat tortillas

Olive oil for cooking

Instructions
 

In a mixing bowl, whisk together the eggs, Greek yogurt, garlic powder, salt, and pepper until smooth.

    Heat a non-stick skillet over medium heat and lightly coat with olive oil.

      Pour the egg mixture into the skillet, allowing it to cook for about 2–3 minutes, stirring gently until the eggs are just starting to set but still slightly runny.

        Fold in the cooked quinoa, diced cucumber, diced tomato, chopped dill, and feta cheese. Stir gently until everything is well combined and the eggs are fully cooked (about 2 more minutes).

          Remove the skillet from heat and let the mixture cool slightly.

            Place a tortilla on a plate and spoon half of the egg and vegetable mixture onto one half of the tortilla.

              Fold the tortilla over to enclose the filling, pressing down gently.

                Heat the same skillet again over medium heat and place the folded tortilla in the skillet. Cook for about 2-3 minutes on each side until golden brown and slightly crispy.

                  Repeat the process for the second tortilla with the remaining filling.

                    Cut the tortillas in half and serve warm.

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