Feta Scrambled Egg Wraps Recipes

Steps:

• Warm tortilla in a large skillet over medium heat.
• Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
• Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Steps:

• Spray a non-stick skillet with a little cooking spray.
• Finely dice the red onion and set aside.
• Shred/ grate the zucchini and lay the flesh on a paper towel to soak up any moisture.
• Quarter the cherry tomatoes, scrape out the seeds and finely dice the flesh. Lay the flesh on a paper towel also to soak up any moisture.
• Finely chop the black olives and the feta cheese. Set both aside, separately.
• Beat the eggs with the Cavenders Greek seasoning.
• Saute the chopped onion in the non-stick skillet for 2 minutes over medium heat, stirring.
• Add the zucchini, tomatoes and olives and cook for a further minute.
• Add the beaten eggs and cook, still stirring, for 3-4 minutes or until done.
• On each wrap, place some of the egg mixture and top it with feta cheese. Fold over the wrap and enjoy!