Greek Style Breakfast Wrap

1 teaspoon of olive oil

1/4 cup of diced zucchini

1/4 cup of diced red bell pepper

1/4 teaspoon of dry oregano

1 egg

1 teaspoon of water

Fresh ground black pepper

2 tablespoons of crumbled feta cheese (1/2 ounce)

1 7-inch of whole wheat tortilla

1. Heat oil in a Circulon Nonstick Skillet over medium heat. Add zucchini, bell pepper and oregano; sauté 1-2 minutes until slightly softened.
2. Beat egg, water and a generous grind of black pepper to blend. Add cheese. Pour mixture evenly over vegetables. Cook over medium-low heat, lifting edges and tilting pan to allow egg to run underneath cooked egg. When bottom side is set and lightly browned, loosen edges with a spatula and slide cooked side down onto a salad plate. Invert back into pan and cook second side 20-30 seconds.
3. Heat tortilla 15 seconds in microwave, if desired. Slide egg onto tortilla and roll up.