A vibrant and delicious crispy feta egg wrap with sun-dried tomato pesto, avocado, and fresh dill. Perfect for any time of day, this dish combines unique flavors and a beautiful presentation with a beetroot wrap.
1: In a pan on medium, add olive oil and then crumble feta cheese in the shape of a circle.
2: Spoon even amounts of sun-dried tomato pesto around the feta.
3: Allow the feta to crisp up for 1-2 minutes before cracking in 2 eggs in the center.
4: Add chopped green onion, followed by salt and pepper to taste.
5: Take your wrap and flatten it down on the eggs to stick it.
6: Once the eggs are mostly cooked, gently flip the wrap over and cook for 1 more minute.
7: Plate the wrap and serve with sliced avocado and fresh dill. Enjoy!
