Time 20m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.
Time 25m Yield 6 wraps, 6 serving(s) Number Of Ingredients 8 Steps:
In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes. Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes. Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.
Time 20m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Spray a non-stick skillet with a little cooking spray. Finely dice the red onion and set aside. Shred/ grate the zucchini and lay the flesh on a paper towel to soak up any moisture. 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. Finely chop the black olives and the feta cheese. Set both aside, separately. Beat the eggs with the Cavenders Greek seasoning. Saute the chopped onion in the non-stick skillet for 2 minutes over medium heat, stirring. Add the zucchini, tomatoes and olives and cook for a further minute. Add the beaten eggs and cook, still stirring, for 3-4 minutes or until done. On each wrap, place some of the egg mixture and top it with feta cheese. Fold over the wrap and enjoy!
Time 15m Yield 4 servings. Number Of Ingredients 4 Steps:
Place a large nonstick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas.
