Ww Greek-Inspired Scrambled Egg Wraps

1. 1

   Spray a non-stick skillet with a little cooking spray.

2. 2

   Finely dice the red onion and set aside.

3. 3

   Shred/ grate the zucchini and lay the flesh on a paper towel to soak up any moisture.

4. 4

   Quarter the cherry tomatoes, scrape out the seeds and finely dice the flesh. Lay the flesh on a paper towel also to soak up any moisture.

5. 5

   Finely chop the black olives and the feta cheese. Set both aside, separately.

6. 6

   Beat the eggs with the Cavenders Greek seasoning.

7. 7

   Saute the chopped onion in the non-stick skillet for 2 minutes over medium heat, stirring.

8. 8

   Add the zucchini, tomatoes and olives and cook for a further minute.

9. 9

   Add the beaten eggs and cook, still stirring, for 3-4 minutes or until done.

10. 10

    On each wrap, place some of the egg mixture and top it with feta cheese. Fold over the wrap and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.