Mediterranean Breakfast Eggs Burrito

Though you might have thought that fusion food departed with the 1990s, food industry experts are saying that it is a new and emerging trend. This dish is the epitome of fusion cuisine, blending the burrito concept with classic Mediterranean flavors and turning it into a fantastic way to enjoy eggs at breakfast, or any time.

The ingredients are a nice blend of low carbohydrate ingredients that come together to create a flavorful and colorful dish. It does require a few store-bought or leftover items, and it may even be a reason to serve certain dishes just to make these burritos the next day!

Feelgood Facts

The primary heart of this dish is the eggs that are a wonderful source of protein, B2 and vitamin D. They bring a nice texture and flavor to the burrito, yet you also get lots of nutrition and taste from the remaining ingredients, as well. The arugula is a real star with its delicious, peppery flavors and crisp crunch. It is high in protein, fiber and brings 20% of your daily vitamin A. It also has half of your daily vitamin K and even some calcium.

The leftover potatoes should have their skins on to give the most fiber. Red potatoes are also dense with potassium and B vitamins, and a nice addition to the slick and soft texture of the red peppers. These are packed with vitamin C and antioxidants, and add that sunny flavor that few other ingredients can match.

With the addition of the store-bought pesto (or you can always whip up your own with a bit of olive oil, fresh basil leaves, garlic and some pine nuts and parmesan), this burrito becomes a flavor sensation. Ideal for breakfast, it is also a perfect and packable lunch that will give you a nice burst of energy.

Try it, Love it, Share it!

Hope you try this recipe for Mediterranean Breakfast Eggs Burrito. Please tag me #feelgoodfoodie so I can see all your fabulous recreations on Instagram, Facebook, Pinterest and Twitter!


  • 2 eggs
  • 1 tsp olive oil
  • 1 tbsp pesto sauce (store-bought)
  • Diced roasted red potatoes (pre-cooked from leftovers)
  • Handful of arugula
  • Roasted red peppers
  • Olives
  • 1 stone ground whole wheat tortilla


  1. In a small frying pan, heat the olive oil and fry the eggs.
  2. Arrange all the ingredients in the whole wheat tortilla wrap, wrap it up, cut in half and enjoy immediately.

No Comments

    Leave a Reply

    Rate this recipe