Scrumptious scrambled egg wraps made with zucchini, cherry tomatoes, black olives and feta cheese are the perfect nuts-free and soy-free breakfast or brunch sandwich.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 20 mins – easy
🍽 2 servings – 381 kcal per serving
|
Serving
0g |
Fat
23g |
Sat. fat
9g |
Sodium
3281mg |
|
Carbs
24g |
Fibers
6g |
Sugars
15g |
Proteins
22g |
INGREDIENTS
- 10 cooking spray
- 1 half red onion
- 1 zucchini
- 8 cherry tomatoes
- ¼ cup black olives
- ½ cup feta cheese
- 4 eggs
- 2 tbsp italian seasoning
- 4 flour tortillas
TOOLS
- 1 knife
- 1 whisk
- 1 skillet pan
- 1 wooden spoon
- 1 paper towel
- 1 bowl
- 1 grater
- 1 platter
STEPS
Peel and slice the red onion.
Grate zucchini with a grater.
Drain grated zucchini on a paper towel.
Chop black olives and feta cheese, then cut cherry tomatoes into quarters.
Crack eggs in a bowl and add Italian seasoning. Whisk the mixture to get beaten eggs.
Heat a skillet pan and spray with cooking spray. Stir in onions with a wooden spoon and cook for 2 minutes. Add zucchini, tomatoes, and olives. Then, pour beaten eggs into the mixture and stir continuously for 4 minutes until desired consistency is achieved.
Place flour tortillas on a platter. Top with the scrambled egg mixture and sprinkle with chopped feta cheese.
On a platter, wrap filled flour tortillas to get scrambled egg wraps.
It’s ready to be served !
