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Stir-Fried Egg & Vegetable Flatbread Wraps

A vibrant dish that celebrates seasonal produce, combining fluffy scrambled eggs with colorful vegetables, all wrapped in warm flatbread for a delightful meal.

Main
Prep 20m · Cook 30m · Total 50m
10 ingredients

The delicate balance of flavors in this dish symbolizes the intricate decisions faced in our judicial system, while the collaborative effort of stirring together ingredients reflects the unity needed in labor movements. Just as the Supreme Court navigates its unique challenges, so too do we blend diverse elements for a harmonious outcome. This recipe captures the essence of working together to create something beautiful and satisfying. Inspired by Supreme Court Is Split on What to Call the ‘Shadow Docket’ and Shawn Fain, Who Pledged to Reform U.A.W., Faces Internal Dissent.

Instructions

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, and sauté for about 5 minutes until softened.
  2. Add the spinach and cook until wilted, about 2 minutes. Season with salt and black pepper.
  3. In a bowl, whisk the eggs until well combined. Pour the eggs into the skillet, stirring gently to combine with the vegetables.
  4. Cook the eggs, stirring occasionally, until they are just set, about 5-7 minutes. Remove from heat and stir in the chopped parsley.
  5. Warm the flatbreads in a dry skillet or microwave until pliable.
  6. To assemble, place a generous portion of the egg and vegetable mixture onto each flatbread. Roll them up tightly and serve with a dollop of yogurt on the side.