Zucchini, Bell Pepper, and Provolone Scramble Wrap
with fruit salad
It's hard to beat the flexibility of these breakfast-for-dinner wraps. Make them ahead and reheat them or customize them with other vegetables you have in the fridge.
Smarts: These wraps are a great freezer meal and work for breakfast or dinner. Just wrap them tightly in foil, defrost in the fridge overnight, and then bake (still wrapped in foil) until heated all the way through.
Ingredients
- Bell peppers, any color - 1 , diced
- Onions, medium - 1/2 , diced
- Zucchini - 12 oz , chopped
- Eggs - 8
- Oil, cooking - 1 Tbsp
- Tortillas, burrito-sized flour or corn - 4
- Cheese, provolone - 4 slices
- Salsa - 1/2 cup
- Yogurt, plain or Greek - for serving
- Strawberries - 1 pint , quartered
- Mint, fresh (opt) - 1 Tbsp , chiffonade
- Blueberries, raspberries, or blackberries - 1 pint (sub halved grapes)
- Lime juice - 2 tsp
Prep
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Bell peppers / Onions / Zucchini - Prep as directed and combine. (Can be done up to 5 days ahead)
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Strawberries / Mint (if using) - Prep as directed.
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Eggs - Whisk eggs.
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Make
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Combine both types of berries, mint, and lime juice. Toss gently to combine. Set aside.
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Heat a large nonstick pan with oil over medium-high heat. Add bell peppers, onions, and zucchini with a pinch of salt. Saute until soft, 6 to 7 minutes.
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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.
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Warm tortillas according to package directions.
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Place a slice of cheese inside of each tortilla. Top with eggs and then with salsa and yogurt (or set those aside for dipping).
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Enjoy wraps with fruit salad on the side.
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