By Aggieskitchen
Take leftover roasted vegetables and turn your next frittata into something extra delicious. Put it in a frittata wrap for something different!
Roasted Zucchini and Onion Frittata Wrap
Yield: serves 1
Ingredients:
- 1/2 teaspoon grapeseed oil, or butter (or other oil of choice)
- 2 eggs, whisked
- 2 tablespoons leftover roasted zucchini and onion (any roasted vegetables would work here!)
- 1 oz crumbled feta cheese
- 1 tortilla (I used Food For Life Brown Rice Tortilla and loved it!)
- salt and pepper
Directions:
- Preheat your broiler.
- In a nonstick omelet pan, heat oil over medium heat. Add your whisked eggs to pan and let set for a few seconds. Add your roasted vegetables to eggs and begin to carefully move your pan around so that your eggs spread to the outer edges of pan. Use a thin spatula to pull edge of eggs toward middle of pan while you tilt the pan so that the loose eggs fill the space. Set down on the burner and let bottom set for 1-2 minutes.
- Sprinkle your feta over egg and vegetable mixture and place under broiler. Broil for 2-3 minutes, or until browned and bubbly. Watch carefully because it browns up quick.
- When frittata is browned and cooked through (it will puff up a bit too), carefully take out of the oven using an oven mitt. Slide frittata out of pan and onto your wrap. Sprinkle with salt and pepper to taste and fold into an open ended wrap. Enjoy!
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