These Tortilla Egg Wraps are packed with Mediterranean flavor from mushrooms, oregano, black olives, mozzarella cheese, and sun-dried tomato paste. Inspired by Nadiya Hussain’s recipe on “Nadiya’s Time to Eat” on Netflix, this 10-minute recipe is perfect for breakfast, lunch, or dinner!
As you may already know if you follow me on social media or subscribe to my email list, I had an unfortunate accident a few weeks ago involving my kneecap and my concrete garage floor. My kneecap broke in half- I’m on the mend after surgery, and am feeling much better.
As a result, I have spent a LOT of time watching TV. Honestly, discovering new shows to watch is something I haven’t indulged in since before I had kids. And when I discovered a new cooking show on Netflix to watch I was so pumped!
“Nadiya’s Time to Eat” features Great British Bake Off winner Nadiya Hussain, cooking up really fast and easy recipes with time-saving shortcuts. Her smile, humor, and cheerful personality are the icing on the (delicious) cake. Give this show a watch!
These Mushroom and Egg Wraps are inspired by her egg rolls recipe featured on the show. And I swear, this is the only way I’m going to eat eggs ever again. I can’t believe how easy this recipe is! Zach cooked it up so I could photograph and share it with you.
I made a few changes to her original recipe- mainly sautéing the mushrooms in butter and oregano and adding mozzarella cheese. This recipe is for ONE tortilla egg wrap, and it’s the perfect quick and easy meal for one. So you’ll need to adjust accordingly if you’re feeding more than one person.
Ingredients and Substitutions
- An egg- one per wrap. You could use two egg whites if you want.
- Spices: garlic powder and dried oregano – you can use dried thyme, Italian seasoning, parsley, or fresh herbs if you like, and feel free to use fresh garlic if you prefer.
- Mushrooms – any kind will do, and canned or frozen will work in a pinch. I recommend chopping them up rather than slicing them- they’ll cook faster and the wrap will hold together well.
- Sliced Olives – I used sliced kalamata olives, but another kind will work.
- Shredded mozzarella cheese- you can leave this out if you prefer, or use another cheese like feta or goat cheese.
- Sun-dried Tomato Paste – this is a flavor powerhouse! You can use another flavorful spread of your choice (such as Sriracha mayo, pesto, etc.).
- Flour tortilla – you’ll need a small size (not burrito size). For a gluten-free version, you can use a corn tortilla.
- Staples: butter, salt, and pepper- use half the amount of butter or use olive oil instead if you prefer.
How to make Tortilla Egg Wraps
- Start by prepping the eggs (scramble with garlic powder, salt, and pepper in a pyrex measuring cup or small bowl) and spreading sun-dried tomato paste on one side of a flour tortilla.
- Sauté the mushrooms in butter with dried oregano in a small (preferably nonstick) skillet. This will take about 2 minutes- don’t stir them too much to get the best browning and flavor (here’s more on how to sauté mushrooms).
- Then, sprinkle in the sliced olives and distribute the ingredients evenly on the bottom of the skillet.
- Pour in the eggs so they coat the bottom of the pan.
- Sprinkle on the cheese.
- Place the flour tortilla sun-dried tomato paste side DOWN on top of the egg mixture. Use the back of a spatula (or your hands, carefully!) to “glue” the tortilla to the egg and cheese.
- Then, after only about 30 seconds, flip the whole thing so the tortilla toasts and browns on the bottom of the skillet.
- Finally, after only about 30 more seconds to a minute, remove the whole thing to a plate and allow it to cool just a bit. Then, roll it up and enjoy!
I recommend an 8″ nonstick skillet for these egg wraps. Using nonstick cookware for eggs makes easy work of the recipe without any frustrations with sticking. And the small size is perfect for this individual portion. If you happen to have two of these, you can easily multi-task and make two at once! Or, just whip up another wrap (or two or three) in the same skillet when you’re done.
This technique for making an egg wrap in a tortilla is so versatile. Once you have the basic technique down, you can use all kinds of flavor and ingredient combinations! Here are some ideas to get you started:
- Sauté spinach and onions, add fresh dill to the eggs, and use feta for a spinach and feta version.
- Use sausage or bacon with cheddar cheese for a more traditional breakfast egg wrap.
- Add bell peppers, onions, and black beans with Mexican cheese for a Tex-Mex version.
- Try cherry tomatoes, fresh basil, and fresh mozzarella and pesto for an Italian egg wrap.
- Use leftover pulled pork or grilled chicken with bbq sauce spread on the tortilla.
The possibilities are endless! Switch up the veggies, use a meat, or try different kinds of cheeses and spreads.
Other quick and easy egg recipes
- Olive Oil Scrambled Eggs with Feta and Tomatoes
- Soy Sauce and Green Onion Scrambled Eggs
- 5-Minute Microwave Quiche in a Mug
- Summer Vegetable Frittata
- Greek Yogurt Egg Salad with Dill and Lemon
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Tortilla Egg Wraps with Mushrooms and Olives
- Crack the egg into a small bowl or glass measuring cup and add a pinch of salt and pepper and the garlic powder (1/4 teaspoon). Mix with a fork until well-scrambled. Spread the sun-dried tomato paste (1/2 tablespoon) on one side of the flour tortilla. Set aside.
- Melt the butter (1 tablespoon) in an 8-inch skillet (preferably nonstick) over medium-high heat. Add the chopped mushrooms (3/4 cup), and dried oregano (1/4 teaspoon). Stir to coat mushrooms in herbs and butter. Sauté until mushrooms are softened and browned, about 3 minutes, stirring around only a couple of times throughout.
- Turn heat down to medium. Add the sliced olives (2 tablespoons) to the mushroom mixture and spread out everything evenly in the skillet with a wooden spoon. Pour in the egg mixture evenly across the surface of the skillet, tilting the pan or using a spoon to ensure it covers the bottom of the pan. Sprinkle the shredded mozzarella (2 tablespoons) evenly on top.
- Place the tortilla on top of the egg mixture (with the sun-dried tomato paste side facing down) and press down gently with the back of a spatula to "glue" it in place and ensure the egg mixture is evenly spread out under the tortilla. Cook for about 30 seconds, until the eggs underneath have almost fully cooked.
- Flip the whole thing over with a spatula, so the tortilla side is facing the bottom of the pan, and cook for another 30 seconds-1 minute so the tortilla is warm and toasted on the bottom.
- Remove from the skillet onto a plate. When it's cool enough to handle, roll it into a wrap. While it's cooling, make more wraps if needed. Serve.
- You can make a larger version by doubling the ingredients and using a large, burrito-sized wrap in a 10-inch skillet.
- Make it gluten-free by using a corn tortilla or another kind of gluten-free tortilla.
- This recipe is for one egg roll-up wrap. To make more than one, simply start on the next wrap in the same pan while the previous one is cooling. You can tent it with foil to keep it warm if you plan on making more than 3 or 4 of them. Alternatively, you can make two at once if you have two skillets handy!
- Variations: mix up the ingredients! You can use other kinds of veggies, add cheese on top of the egg before placing the tortilla on, add meat like bacon or sausage, use another spread on the wrap like mayo and dijon mustard or pesto… this is a good recipe to get creative and experiment.
- Lighten it up by using 1/2 tablespoon olive oil instead of butter and omitting or decreasing the cheese for a lower calorie/lower fat option.
- Make it dairy free by omitting the cheese and using oil or ghee instead of butter.
- 8-inch nonstick skillet