You tend to just feel better when you get your veggies in, so why not add some to your breakfast? These grilled vegetable and egg wraps are absolutely delicious, and so easy to make! They also freeze and reheat well for the ultimate tasty meal prep. Grilled yellow squash, red onion and bell pepper, a tasty cheese spread, and an easy ham and egg omelet complete these wraps.
Course breakfast, brunch, lunch
Keyword breakfast, egg sandwich, egg wrap
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
olive oil spray
1/2tspHerbs de Provence or Italian Seasoning
6 tbspspreadable herb cheeselike Alouette
Trim the ends off the onion and peel the outer layer. Then, slice the onion into 1/4" rounds.
Slice the yellow squash into 1/4" rounds. Slice the pepper (scoop out the seeds).
Preheat a grill pan over medium high heat. Spray the grill pan with olive oil spray and add the vegetables to the grill.
Add more olive oil spray on top and season with a pinch of kosher salt.
Cover the grill pan with a lid, and cook for 5 minutes. Remove the lid and flip the vegetables, and cook covered for another 5 minutes.
The vegetables should be grilled and tender after 10 minutes total. Remove them from the pan and set aside to cool.
Preheat a large frying pan over medium heat.
Combine the eggs, egg whites, Herbs de Provence, and salt in a bowl.
Cut the ham into strips or cubes, and add that to the egg mixture.
Spray the frying pan with cooking spray, and add the egg mixture.
Cook omelet style, cover with the lid so that the top of the egg cooks simultaneously.
Flip, if possible, to finish cooking (if it breaks, it's ok!)
Cut the omelet into 6 pieces.
Cut each lavash in half to form 6 wraps.
Spread 1 tablespoon of the spreadable cheese at the base of each wrap.
Top with the omelet, followed by the grilled vegetables.
Roll up tightly. Eat right away, or store for later.
To store for later: Wrap in wax paper, followed by foil. Place the wraps in a freezer plastic bag, and store in the freezer.
To reheat from frozen: Remove the foil. Microwave the wrap (in the wax paper) for 2 minutes. Remove the wrap from the wax paper and air fry at 400F for 5 minutes (flip halfway). You can also use a convection oven.