Healthy Mediterranean Cooking at Home

Tag Archives: breakfast wrap


Even on busy mornings, don’t skip breakfast. With these quick and healthy choices you won’t have to. Make these recipes on the weekend, freeze in individual portions and defrost the night before. If time, in the morning heat in the microwave. Breakfast will be ready on busy weekday mornings as you go out the door. These breakfasts are also packed with healthy ingredients that will keep you from counting down the hours until lunch.


Zucchini Oat Bread


Makes Two 8 1/2 X 4 1/2″ Loaves

  • Nonstick cooking spray
  • 1 cup walnuts
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup (4 oz) unsweetened applesauce
  • 3/4 cups granulated sugar
  • 1/2 cup (packed) light brown sugar
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon freshly grated nutmeg
  • 3½ cups coarsely grated zucchini (from about 1 lb zucchini)
  • 1¼ cups old-fashioned rolled oats, divided


Preheat the oven to 350°F. Spray two 8 ½ x 4 ½ inch loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on the long sides.

Spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.

Whisk eggs, oil, granulated sugar, applesauce, brown sugar and vanilla in a large bowl until smooth.

Whisk flour, salt, cinnamon, baking soda, baking powder and nutmeg in another large bowl just to combine.

Make a well in the center of the dry ingredients, add egg mixture and slowly incorporate dry ingredients with a fork (batter will look dry).

Fold in zucchini, walnuts and 1 cup oats. Divide batter evenly in the prepared pans.

Sprinkle remaining 1/4 cup oats over batter in both pans and bake until a tester inserted into the center comes out clean, about 60 minutes.

Transfer pans to a wire rack and let bread cool 30 minutes; turn out bread onto wire racks and let cool completely. Bread freezes well.



Pistachio Fruit Bars


Makes 12 bars

  • Nonstick cooking spray
  • 2 tablespoons coconut oil
  • 1½ cups old-fashioned oats
  • 3 tablespoons plus 1 cup pistachios
  • 1/2 vanilla bean, split lengthwise
  • 1 cup chopped dried figs
  • 1 cup chopped prunes
  • 1/2 teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • 3/4 teaspoon kosher salt


Preheat oven to 200°F.

Lightly coat an 8 x 8 inch baking pan with cooking spray. Line the pan with parchment paper, leaving a generous overhang on all sides.

Heat coconut oil in a large skillet over medium. Add oats and cook, stirring often, until golden brown, about 4 minutes. Let cool on a plate.

Process the 3 tablespoons of pistachios in a food processor until finely ground; transfer to a small bowl.

Scrape seeds from the vanilla bean into the processor and add figs, prunes, ½ cup pistachios, orange zest, orange juice salt and 2 tablespoons water and process until smooth.

Transfer mixture to a medium bowl. Coarsely chop the remaining ½ cup pistachios and add to the bowl along with the oats; mix well.

Press firmly into the prepared baking pan. Sprinkle with the ground pistachios, pressing to adhere.

Bake 20–25 minutes, until no longer sticky. Let cool, then cut into 12 bars.


Bacon Omelet Wrap

4 servings


  • 2 slices bacon
  • Nonstick cooking spray
  • 1 teaspoon olive oil
  • 1/3 cup chopped red sweet pepper
  • 1/4 cup sliced green onions (2)
  • 2 cups coarsely chopped,  fresh baby spinach
  • 5 eggs, lightly beaten
  • 1/2 cup low-fat cottage cheese
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon freshly ground black pepper
  • 4 – 10 inch high-fiber whole grain flour tortillas, warmed


Coat a large skillet with cooking spray. Cook bacon in the skillet until crisp. Remove from the skillet and drain on a paper towel. Chop and set aside.

Add the olive oil to the same skillet and heat. Add the sweet pepper and green onions; cook about 2 minutes or until tender, stirring occasionally.

Add spinach; cook and stir for 2 to 3 minutes more or until spinach begins to wilt.

In a medium bowl, combine eggs, cottage cheese, Italian seasoning, black pepper and chopped bacon. Pour egg mixture over vegetables in the skillet. Cook over medium heat.

As mixture sets, run a spatula around the edges of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges just until egg mixture is set.

Slide egg mixture from the skillet onto a cutting board and cut into quarters.

For each wrap, place one egg portion in the center of each tortilla. Fold in opposite sides and roll up.


Cranberry Scones

12 scones


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger or cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 2 eggs
  • 1/3 cup buttermilk, plus extra for the tops of the scones
  • 3/4 cup dried cranberries or dried cherries
  • 3 tablespoons rolled oats


Preheat the oven to 400 degree F.

In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ginger, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

In a small bowl, beat eggs slightly and stir in the 1/3 cup buttermilk and cranberries. Add buttermilk mixture all at once to the flour mixture. Stir just until moistened (some of the dough may look dry).

Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat dough to an 8-inch circle about 3/4 inch thick.

Brush the top with additional buttermilk; sprinkle with oats, pressing gently into the dough. Cut into 12 wedges.

Place dough wedges 1 inch apart on an ungreased or parchment-lined baking sheet.

Bake 15 minutes or until the edges are lightly browned.


Ginger Pear Muffins

12 muffins


  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2/3 cup low fat milk
  • 1/3 cup cooking oil
  • 1 egg, beaten
  • 3/4 cup cored pear, chopped
  • 1/4 cup chopped walnuts
  • 1 tablespoon oat bran or wheat bran
  • 1/4 teaspoon ground ginger


Preheat oven to 400 degrees F.

Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Set aside.

In a large bowl, combine flour, rolled oats, brown sugar, baking powder, 1/2 teaspoon ginger and the salt. Make a well in the center.

In a small bowl, combine milk, oil and egg; add all at once to the flour mixture. Stir just until moistened. Fold in pear and walnuts.

Divide batter evenly among prepared muffin cups. Combine oat bran and the 1/4 teaspoon ginger; sprinkle over the tops of the muffins.

Bake for 18 to 20 minutes or until the tops are brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups to a wire rack to cool.


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