Bell Pepper, Zucchini, and Feta Scramble Wrap
with fruit salad
Both the prep and cook time are quick with these crowd-pleasing egg scramble wraps. They are also super adaptable, so feel free to change out the vegetables and cheese or add some beans if you'd like even more protein.
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Proteins
Cuisines
Ingredients
Bell Pepper, Zucchini, and Feta Scramble Wrap:
- Bell peppers, any color - 1 , diced
- Onions, medium - 1/2 , diced
- Zucchini - 12 oz , chopped
- Parsley - 1 Tbsp , chopped
- Eggs - 8
- Oil, cooking - 1 Tbsp
- Cheese, feta - 4 oz , crumbled
- Tortillas, burrito-sized flour or corn - 4
- Salsa (opt) - 1/2 cup
- Yogurt, plain or Greek - for serving
Fruit Salad:
- Oranges, blood - 2 , segments (sub regular oranges or canned mandarin oranges)
- Pineapple - 2 cups , diced (fresh or canned and drained)
- Berries, any type - 1 pint (sub halved grapes)
Prep
- Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
- Zucchini / Parsley - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Eggs - Whisk eggs.
- Oranges / Pineapple - Prep as directed.
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Make
- Combine oranges, pineapple, and berries.
- Heat a large nonstick pan with oil over medium-high heat. Add bell peppers, zucchini, and onions with a pinch of salt. Saute until soft, 3 to 4 minutes.
- Pour eggs over top and reduce heat to medium. Cook eggs, stirring frequently, until cooked to your liking, 4 to 7 minutes. Season with some salt and pepper.
- Remove eggs from heat. Stir in parsley and crumble feta over top.
- Warm tortillas according to package directions.
- Fill each tortilla with eggs. Top with salsa and yogurt (or set those aside for dipping).
- Enjoy wraps with fruit salad on the side.
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