Mediterranean Scramble Wraps

mediterranean-scramble -wrap
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Spanish
Serves: 
4

This filling breakfast wrap features scrambled eggs and chorizo or merquez sausage, red or green bell pepper, onion & feta cheese in a warm tortilla.

Ingredients

4 oz. merquez or chorizo sausage
1 red and/or green bell pepper, diced
1 onion, diced
1 garlic clove, minced
8 eggs
2 tbsp. water
1⁄4 tsp. ground cumin
Salt and freshly ground pepper
3-4 oz. feta cheese, crumbled
2 lavash (24- x 9-in.), halved, or 4 large flour tortillas, warmed
 

Steps

1. Slice sausage and sauté in a heavy skillet over med. heat until brown around the edges. Remove sausage; in drippings, sauté pepper, onion, and garlic until translucent. Add sausage back to skillet; remove pan from heat.

2. Whisk eggs with water, cumin, and salt and pepper to taste. Replace skillet over med. heat. When hot, add eggs. Scramble until barely set; sprinkle feta on top. Cover skillet and cook just until cheese melts slightly and eggs are set.

3. For service, wrap eggs in lavash, forming a cone-shape. Place in napkin-lined baskets and accompany with fruited couscous salad.
 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources