Savory Scrambled Egg Wrap

Savory Scrambled Egg Wrap

It’s Sunday, the end of the week, and my fridge is a scrapbook of memories from last week’s meals. It’s time to rustle up up those little miscellaneous baggies of vegetables and cheese, and make room for next week’s savory scraps! I’ll sauté the veggies with beaten eggs, grated cheese and herbs, then wrap the scramble in flatbread.

This is an economical and savory way to get vegetables, protein and grains into a quick meal, whether it be breakfast, lunch or dinner. My leftovers were bell pepper stem tops, kale, white cheddar and fresh basil, so these dictated the wrap. Let your leftovers tell you what to make for the next meal: Cooking with them creatively often delivers the tastiest dish in town!

Recipe: Savory Scrambled Egg Wrap


  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups of chopped vegetables
  • 4 large eggs or egg substitute
  • 1/2 cup grated cheese
  • Chopped fresh herbs
  • 2 warm slices of multi-grain flatbread*


  1. Heat a large skillet over medium-high heat. Heat oil then add chopped vegetables, stirring, until just wilted, about 1 minute.
  2. Add eggs and cook, tossing gently, until fluffy and cooked through, 3 to 4 minutes.
  3. Remove from heat, add grated cheese, fresh herbs and toss again. Season to taste with kosher salt and freshly ground pepper.
  4. Roll Flatout into a cone shape, spoon egg mixture into cone and serve.

*I use lawash, pita, tortillas, rotis, chapatic or naan flatbreads. Warm 30 seconds in the microwave or in a toaster oven before stuffing. Take care not to overcook the flatbread–if it becomes crispy, it’s difficult to wrap into a cone shape.

Time: 15 minutes

Number of servings (yield): 2 large wraps

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