A delightful and healthy Mediterranean-inspired wrap filled with scrambled eggs and fresh vegetables.
Spray a non-stick skillet with cooking spray and heat it over medium heat.
Ensure the skillet is evenly coated to prevent sticking.
Finely dice the red onion and set it aside.
Use a sharp knife for precise cuts.
Grate the zucchini and place it on a paper towel to absorb excess moisture.
Removing moisture helps prevent sogginess.
Quarter the cherry tomatoes, remove the seeds, and dice the flesh. Place it on a paper towel to dry.
Removing seeds ensures a less watery filling.
Chop the black olives and crumble the feta cheese. Set them aside separately.
Keep ingredients organized for easy assembly.
Beat the eggs with the Greek seasoning in a bowl.
Whisk thoroughly for fluffy eggs.
Sauté the diced onion in the skillet for 2 minutes, stirring occasionally.
Cook until the onion is translucent for a sweeter flavor.
Add the zucchini, tomatoes, and olives to the skillet and cook for another minute.
Stir gently to combine the flavors evenly.
Pour the beaten eggs into the skillet and cook, stirring, until set, about 3-4 minutes.
Cook on low heat for creamy scrambled eggs.
Place a portion of the egg mixture onto each tortilla, top with feta cheese, and fold the tortilla over.
Warm the tortillas slightly for easier folding.
Serve the wraps warm and enjoy your meal.
Pair with a fresh salad or fruit for a complete meal.
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