Recipe Vegetable Egg Scramble Wrap:
Egg scrambles are one of the most popular breakfast or brunch dishes because they can be prepared very quickly, are easy to make, and contain a lot of protein. It adds flavor to scrambled eggs and nutrition as well if you add vegetables to them. Adding this extra convenience or portability by adding a soft tortilla covering of the vegetable egg scramble will satisfy that grab-and-go feeling meal. This fresh, colorful vegetable egg scramble tortilla is one of the best breakfast options if you have no time in the morning when all can come together so deliciously.
Now, here’s how to make a vegetable egg scramble wrap: we have set out to explain the entire process of this along with five frequently asked questions about its preparation so your dish never turns out wrong.
Ingredients for Vegetable Egg Scramble Wrap:
- 4 large eggs
- 1 tsp olive oil or butter
- small onion, diced
- 1 bell pepper, diced (any color)
- 1 medium zucchini, diced
- 1/2 cup spinach-fresh or frozen
- 1/4 cup shredded cheese (cheddar, mozzarella, or feta, optional)
- Salt and pepper, to taste
- 1/2 tsp garlic powder, optional
- 1/4 tsp paprika, optional
Wrap:
- 4 medium whole wheat or flour tortillas (of your choice)
- 1 tsp salsa or hot sauce, optional
- Avocado slices, if you like
- Fresh herbs (garnish like cilantro or parsley, if desired)
Add-on Veggies or Toppings:
- Mushrooms
- Cherry tomatoes
- Red onion
- Jalapeños
- Crumbled feta or goat cheese
- Sour cream or Greek yogurt
- Vegetable Egg Scramble Wrap: Instructions
Step 1: Preparing the Vegetables
Prepare all the vegetables. Chop the onion, bell pepper, zucchini, and any other vegetables you will use. If you use spinach, first of all, wash it, then cut it into slices if large. Prep-ping anything will make your cooking experience that much easier and faster.
Step 2: Cook the Vegetables
Heat in a large skillet or frying pan the olive oil or butter. As soon as the oil is hot add the diced onion and bell pepper. Stir-fry the onion and bell pepper for about 3-4 minutes, till they start getting softer. The last vegetable is the zucchini. Add it to the pan; stir-fry for another 3-4 minutes.
Add the spinach to the pan with the softened and lightly browned vegetables. Stir for another 1-2 minutes until wilted. Season with salt, pepper, garlic powder, and paprika if using. Reserve the vegetables out of the skillet and set them aside.
Step 3: Scramble the Eggs
Crack the eggs into the bowl. Beat them in a bowl until the yolk and white blend together evenly. Season with salt and pepper to taste. To make the eggs creamier, you can add a splash of milk or cream. This step is optional.
Add a little more butter or oil if needed, to the same skillet, and add scrambled eggs. Cook the eggs without stirring for 2-3 minutes. Stir them gently with a spatula, scraping the sides of the pan with it so the eggs do not stick to the pan. Then, cook for another 2-3 minutes, until eggs just set but still slightly soft.
Step 4: Mix Vegetables and Eggs
Add vegetables back into the pan and mix them with the scrambled and cooked eggs. Fold gently and mix well. Sprinkle a little grated cheese on top, if you have some, and season with salt and pepper if they are needed.
Step 5: Wrap it
Lay a tortilla flat on a clean surface or plate. Spread the vegetable egg scramble mixture on the center of the tortilla. Feel free to add a spoonful of salsa, some hot sauce, or a few slices of avocado for that extra kick and texture.
Fold in the sides of the tortilla, and roll it up tightly from the bottom into a wrap. You might even want to grill or toast the wrap for a couple of minutes on each side in a pan to crispen and brown, but this is truly optional.
Step 6: Serve and Enjoy!
Slice the vegetable egg scramble wrap in half and serve. It can be heated up immediately and eaten, or it can be prepared ahead of time and stored in the refrigerator for several days. In preparation for meal prep, you can wrap it up tightly in foil or parchment paper and refrigerate it for a quick breakfast during the week.
Five FAQs About Vegetable Egg Scramble Wrap:
1. Can this wrap be made using only egg whites?
Yes. Certainly, the vegetable egg scramble wrap can be made with egg whites alone. This would reduce the fat and cholesterol of the meal but would still give enough protein. You may be tempted to add a little extra seasoning or a splash of milk to prevent the whites from drying out, as they are presumably less rich than the whole eggs. Any added cheese will add flavor and moisture to the dish, plus the vegetables.
2. Can I make this wrap vegan-friendly?
Yes! It is simple enough to make this veggie scramble wrap vegan, just by swapping out those eggs with a plant-based alternative. A most common and popular substitute used for scrambling tofu would be seasoned like eggs; turmeric gives color, black salt brings on the “eggy” flavor, and other spices. To bring out a cheesy savory flavor, you can also throw in some nutritional yeast. Don’t forget the tortilla and cheese alternative, and it’ll be a fully plant-based wrap.
3. Spice it up?
If you like that spicy zing, you can add it to the scrambled vegetable egg wrap by using either:
- Jalapeños: Dice fresh jalapeños, and sautéed them with onions and peppers
- Use your favorite: Hot sauce be added to the eggs, or can be served over them for a great presentation of an egg wrap.
- Cayenne pepper: a pinch of that will give it heat without overpowering the dish.
- Spicy salsa: you can use more spicy salsa to mix in with the eggs or even inside the wrap as a topping.
4. Can I do this ahead and store it for later?
Yeah, this veggie egg scramble wrap can be made ahead of time and refrigerated for later. To prepare ahead, cook the eggs and vegetables as instructed; refrigerate for up to 3 days. To assemble, reheat the egg mixture in the microwave or on the stovetop and spoon into tortillas. If you plan to assemble the wraps, place them in an airtight container or wrap them individually in foil or parchment paper and refrigerate. To reheat, toss them in a pan or oven for a couple of minutes.
5. What are some great veggie substitutions for this recipe?
The versatility of this recipe lies in its ability to substitute nearly any vegetable for those listed here, depending on what you have available or what flavors you prefer. Some great alternatives include:
- Mushrooms: Toss in sliced button mushrooms or cremini mushrooms for a meaty texture.
- Tomatoes: You can add fresh tomatoes or use dry ones for some added flavor.
- Kale: If you want to add a more meaty texture to your scramble, you can also use kale instead of spinach.
- Broccoli or cauliflower: Steam or sauté these veggies to add some crunch and nutrients to the scramble.
Conclusion:
A wrap with scrambled eggs and vegetables is a great way to enjoy a healthy, delicious, and balanced diet. Whether it is cooked to go with breakfast brunch or even dinner, eggs can be paired with fresh vegetables and seasonings for a highly fulfilling meal. It is easy to prepare, and the wrap is a great mobile food for busy morning routines.
Try other veggies, spices, and optional extras, but you definitely cannot go wrong with the vegetable egg scramble wrap. Be it vegan, spicy, or taken simply, it’s just delicious and nourishing for your body to keep you full and energized throughout the day.
