Greece with all its islands has a diverse tradition where breakfasts are concerned and I’m going to be generalizing a lot when I say they don’t tend to have a great selection of cooked breakfast meals. They would normally have a coffee along with maybe another coffee.
But Greek yogurt with fresh fruit and a generous drizzle of honey is a traditional breakfast in some parts of Greece whereas in other parts a pastry dish stuffed with semolina custard or a cheese mixture is eaten. There’s a dry, biscotti kind of bread that is sometimes eaten with coffee in the morning.
For camping I thought I’d throw tradition out the window and adapt typical Greek ingredients to make a delicious and easy breakfast wrap. Who knows, it might catch on in Greece and they might wonder why they hadn’t thought of it themselves!
I’ve used traditional pitta bread of the round, flatbread variety for the wrap but soft tortillas can be used or you could even toast some bread on the grill, brushed with olive oil and serve the egg mixture on top as an open sandwich.
For an even more Greek theme make some tzatziki to use as a dip or poured over the mixture before wrapping.
After you finish checking out this recipe, be sure to check these recipes.
Spanish Omelet- Tortilla Española Camping Recipe
Curried Scrambled Eggs Camping Recipe With A Cast Iron Skillet
Make 4 wraps.
Ingredients
- 8 eggs
- 14 oz tin of black olives
- 9 oz (or similar) packet of feta cheese
- 14 oz tin of chopped tomatoes
- Dried oregano
- Salt and black pepper
- Olive oil
- 4 pita breads
Instructions
- Heat the oil in a cast iron skillet.
- Halve the olives and add to the hot oil and fry for a minute or two.
- Drain some of the juices from the tin of tomatoes.
- Add the tinned tomatoes along with the oregano, salt and pepper to the olives.
- Reduce down until the tomatoes are quite thick.
- Cube the feta cheese and add to the mixture.
- Stir thoroughly.
- Beat the eggs lightly and add to the pan. Keep mixing until a soft, scrambled egg consistency is produced.
- Heat up the pita bread on the grill, brushing with olive oil.
- Add the mixture to the pita, roll up and serve.
- For the tzatziki, grate half a cucumber. Sprinkle with salt and set aside for 5 minutes. Squeeze out all the liquid and add to some Greek yogurt along with a heaped teaspoon of dried mint and a small clove of garlic. A touch of red wine vinegar (about 1 teaspoon) can be added to give a hint of sharpness but don’t overdo it.
