This flavorful breakfast quesadilla brings all the savory richness of a classic boureka—feta, olives, and comforting egg—wrapped in an easy, wholesome whole-grain tortilla. With a satisfying mix of protein, creamy cheese, and bright greens, it’s a nourishing option that delivers a delicious Mediterranean-inspired start to the day.
Why You’ll Love This Recipe
This breakfast quesadilla combines the beloved flavors of feta and green olives with the heartiness of eggs for a quick and wholesome morning meal. It’s easy to prepare, customizable, and ideal for busy mornings. The whole-grain tortillas add a nutritious twist, and the optional tahini sauce provides a creamy, tangy finish. Whether you’re cooking for yourself or feeding a family, this dish offers convenience without compromising flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 whole grain tortillas (50 g each)
4 egg whites
4 whole eggs
1/2 cup feta cheese, crumbled
1/2 cup green olives, sliced
1 cup arugula
1 dash ground black pepper
1/2 cup tahini
1/8 tsp salt
1/4 tsp garlic powder
1/3 cup warm water
Directions
Crack the whole eggs and egg whites into a medium bowl. Beat until fully combined.
Stir in the crumbled feta and sliced green olives. Season with a dash of ground black pepper.
Heat a large pan over medium heat and lightly coat with oil spray. Pour in the egg mixture and scramble until fluffy but still slightly undercooked. Remove from heat and divide into four equal portions.
Heat a medium pan over medium heat and lightly oil it. Place one tortilla in the pan and spoon one portion of the egg mixture onto one half of the tortilla. Fold the empty half over the filling. Cook for 1–2 minutes per side until golden.
Repeat with remaining tortillas and egg portions. Serve topped with arugula.
Optional: Prepare the Simple Tahini Sauce by blending tahini, salt, garlic powder, and warm water until smooth. Refrigerate for up to one week.
Add sliced cherry tomatoes inside the quesadilla for extra freshness.
Use whole-grain or gluten-free tortillas depending on dietary needs.
Add a sprinkle of herbs such as parsley or oregano for additional Mediterranean flavor.
Mix in a tablespoon of chopped sun-dried tomatoes for a richer, tangy note.
Storage/Reheating
Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 3–4 minutes per side or place in a 350°F (175°C) oven for 8–10 minutes. The tahini sauce can be stored separately in the refrigerator for up to one week. Avoid microwaving if you want to keep the tortilla crisp.
FAQs
Can I use only egg whites?
Yes, you can use only egg whites, but the flavor will be lighter and less rich than using whole eggs.
Can I prepare the filling ahead of time?
Yes, you can scramble the eggs with feta and olives in advance and store them in the refrigerator for up to 2 days.
What type of feta works best?
A firm, brined feta crumbles well and holds its flavor during cooking.
Can I use black olives instead of green olives?
Yes, but green olives provide a stronger, tangier flavor similar to traditional bourekas.
Are whole-grain tortillas necessary?
They are recommended for added fiber and structure, but any tortilla type will work.
Can I make this recipe dairy-free?
You may substitute the feta with a dairy-free cheese alternative.
Can I bake the quesadillas instead of pan-cooking them?
Yes. Bake at 375°F (190°C) for 8–10 minutes, flipping once halfway through.
How do I keep the tortillas from getting soggy?
Allow the scrambled eggs to cool slightly before assembling, and avoid overfilling.
Can I add more protein?
You can add extra egg whites or a small amount of cooked chicken, keeping the dish halal.
Is the tahini sauce required?
No, it’s optional, but it pairs wonderfully with the flavors and adds creaminess.
Conclusion
These Feta and Green Olive Breakfast Quesadillas offer a simple yet delicious morning meal packed with Mediterranean flair. With wholesome ingredients, customizable options, and quick preparation, they are ideal for both busy weekdays and relaxed weekends. Enjoy them with fresh vegetables and the silky tahini sauce for a complete and satisfying breakfast.
This Mediterranean-inspired breakfast quesadilla combines scrambled eggs, feta, green olives, and arugula inside a warm whole-grain tortilla. Served with optional tahini sauce, it’s a satisfying and nourishing way to start the day.
Author:Sophia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Breakfast
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
4 whole grain tortillas (50 g each)
4 egg whites
4 whole eggs
1/2 cup feta cheese, crumbled
1/2 cup green olives, sliced
1 cup arugula
1 dash ground black pepper
1/2 cup tahini
1/8 tsp salt
1/4 tsp garlic powder
1/3 cup warm water
Instructions
Crack the whole eggs and egg whites into a medium bowl. Beat until well combined.
Stir in feta, green olives, and black pepper.
Heat a pan over medium heat with oil spray. Scramble the egg mixture until fluffy but slightly undercooked. Remove from heat and divide into four portions.
In another pan over medium heat, lightly oil and place a tortilla. Spoon one portion of egg mixture on half, fold over, and cook 1–2 minutes per side until golden. Repeat with remaining tortillas and filling.
Serve warm, topped with fresh arugula.
Optional: Blend tahini, salt, garlic powder, and warm water until smooth. Refrigerate and serve as a sauce.
Notes
Use spinach instead of arugula for a milder flavor.
Add tomatoes, herbs, or sun-dried tomatoes for extra variety.
Allow scrambled eggs to cool slightly before filling to avoid soggy tortillas.
Feta and olives offer strong savory notes—balance with fresh greens or tahini sauce.
