More often than not, I find myself with a small container of leftover roasted vegetables in my fridge. I don’t love eating leftover roasted vegetables on their own, but I do love adding them to other foods – especially frittatas.
This Roasted Zucchini and Onion Frittata Wrap came together in literally just a few minutes. I found myself extremely hungry at lunchtime one day (no surprise) and eggs seem to be my go-to lately. As I look at the picture of the wrap, I have to laugh because it looks HUGE. I was definitely a stuffed pregnant lady after I ate this so I will say this could easily become 2 wraps instead of one. All you would have to do is cut it down the middle after it’s all cooked up, and put each half on a tortilla. Or if you are finding that you have a monstrous appetite one day, then go ahead and eat it all up yourself, no judging here that’s for sure!
And of course, a little ketchup or sriracha only makes it better.
What I love about this frittata wrap is that it would also make a fantastic “breakfast for dinner” option as well.
Lunch For One: Roasted Zucchini and Onion Frittata Wrap
Serving Size: 1
I love lunchtime because I get to experiment with leftovers! I had a small amount of roasted zucchini and onion leftover from weekend to turn this frittata into an absolutely delicious lunch! Leftover roasted vegetables of any kind will work in this recipe.
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
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!
I started Aggie's Kitchen in June of 2008 and it's grown into a place where I go to hang out and share what I'm cooking for myself, my family and my friends. Most of the recipes I cook are healthy... but the occasional treat is permitted. (more)
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