Ww Greek Inspired Scrambled Egg Wraps Food

WW GREEK-INSPIRED SCRAMBLED EGG WRAPS

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!

FETA SCRAMBLED EGG WRAPS

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.

OKTAPODI TOURSI (PICKLED OCTOPUS)

Steps:

• Prepare and wash the octopus.
• Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender.
• Test it with a skewer.
• Drain off any remaining liquid and set aside to cool.
• Cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar.
• Mix enough oil and vinegar to fill the jar- the exact amount will depend on the relative volumes of the seafood and the container- stir in the garlic and season with salt and pepper.
• If you are using dried thyme, mix it with the liquid at this stage.
• Pour it over the octopus, making sure that every last piece is completely immersed.
• If you are using thyme stalks, push them into the jar.
• Cover the jar and set it aside for at least 4-5 days before using.
• To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
• Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.

SCRAMBLED EGG WRAP

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.

EASY EGG WRAPS

Steps:

• Beat eggs with a little bit of milk to thin it out, like you are going to make with scrambled eggs.
• Season with salt and pepper to taste Pour mixture into large heated skillet that has been sprayed with cooking spray and lay green onions or whatever else you'd like on top of cooking egg mixture WITHOUT STIRRING, let eggs cook for a little, NOT to the point where the eggs begin to look cook on top (If i had to guess it is about a minute or so) Take a large burrito size tortilla and place it directly on top of the cooking egg mixture Press down on all edges and middle so egg mixture still cooks and sticks to the tortilla.
• (Use a spatula to do this) After another minute or so, when you think the egg mixture is fully cooked and stuck onto the tortilla, take the spatula and slowly lift up around the edges and flip the tortilla over on the skillet.
• Let cook for another 15-30 seconds, depending on if you like it crispy or soft.
• Take off tortilla and add whatever stuffing you want, and either roll it up or make a burrito.

GREEK SCRAMBLED EGGS

Steps:

• Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

EGG ROLL WRAPS

Steps:

• Stir the salt into the flour. Add the lightly beaten eggs.
• Slowly add the water, stirring continuously until you have a smooth, thin batter. If the batter is too dry, add 1 or 2 more tablespoons of water. Let the batter rest for 1 hour.
• Heat a frying pan on medium low heat. Wipe a small amount of oil over the pan, removing any excess but making sure the pan is evenly covered.
• Turn the heat down to low. Add 2 heaping tablespoons of batter into the middle of the pan. Immediately begin smoothing the batter out to form a circle approximately six inches in diameter. Use a spatula to remove the wrapper from the pan as soon as the bottom is cooked and the edges begin to curl slightly (less than one minute). Drain on paper towels. Continue with the rest of the batter, cleaning out the pan as needed.
• Cool or refrigerate or freeze the egg roll wrappers until ready to use. Thaw before using.