Feta Scrambled Egg Wraps Recipes

Steps:

• Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas.

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!

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:

• Heat 2 tablespoons oil in a large nonstick skillet over medium. Add half the scallions and cook until beginning to soften, about 2 minutes. Increase the heat to medium-high, add the bell peppers and cook until slightly softened, about 4 minutes. Add the tomatoes, red-pepper flakes and 1 teaspoon each salt and pepper and cook until some of the liquid from the tomatoes evaporates, about 10 minutes.
• Meanwhile, toast the pita or flatbread on an open flame on the stovetop over low heat, turning with long metal tongs, until toasted and warmed on all sides. Wrap well in a kitchen towel to keep warm.
• When most of the liquid has evaporated from the tomatoes, reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the eggs and let them cook, stirring occasionally, 2 to 3 minutes. Continue to cook, stirring frequently, until large curds form and the eggs are mostly cooked through but still slightly runny, about 3 minutes. Stir in the feta and cook until scrambled eggs are just cooked and feta is slightly melted, about 1 minute. Season with salt and pepper to taste. Remove from the heat and sprinkle with the parsley, cilantro and remaining scallions. Serve warm, with olives and pita on the side.

Steps:

• Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

Steps:

• Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
• Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Steps:

• Mix the eggs together in a bowl.
• Cut the feta into small cubes and add to egg mixture.
• Put spinach leaves in a pan and drizzle with olive oil. Put the bread in the toaster.
• Once the spinach leaves are slightly cooked add the egg and feta mixture.
• Once cooked serve the egg, feta and spinach mixture on the toast.