Squash and Scrambled Egg Wraps
My family lives entirely too far away from me. Or I live too far away from them. Today has been one of those days where I’m missing them especially a lot.
Sniff. I’ll be ok. It’s always too long in between in person visits, but I’m always thankful for the technology like Skype, so we can talk and see each others faces every week. Usually at some point someone sounds like a robot, there’s a delay and we all talk over each other, or it sounds like there’s a train rushing by at someone’s house. But, we’re hearing each other’s voices, seeing each other’s faces, from so far away.
If Anja (who is almost 2 years old) is on, we’re just dying at the cuteness, as she says our names and chats about the puzzle she just got.
Oh I love technology…
These wraps seem like the kind of thing that we would enjoy together when we’re all gathered around the table for a meal. In person. All of us at the same table.
We all enjoy food. In fact, all three of us kids are involved in the food industry in some way. My mom and dad have a banquet hall and have passed on their love for eating, cooking, and gardening to us. I have fond memories of plucking still warm raspberries and cherry tomatoes from the garden that we had in our backyard growing up. There are so many things about those years that I find myself trying to duplicate now as an adult with my own home.
I don’t know if I was crazy about squash as a kid. Mom would hide it in “Zoo Bread” (made with zucchini), which we loved. But, I love squash now and can’t get enough of it this summer especially.
One of my favorite easy lunches is Squash’n Eggs. This is almost the same thing, just topped with cheese and salsa, and all wrapped up.
I whisked the eggs with a little bit of milk, some salt, and pepper. Keeping it simple.
Once the eggs start to set, they get scraped off the bottom of the pan a bit. Low heat is key with scrambled eggs. Cook them gently.
Once they’re just set, they’re ready.
Half of the mixture is scooped out on to each tortilla. Whole wheat for me, white for Tim. It’s what we both prefer.
I like to add a little bit of monterey jack or cheddar cheese to them. Tastes so good.
A plomp of salsa, then they get rolled up. My whole wheat tortillas aren’t as flexible as Tim’s white ones. But, even cracked, they taste good.
We have tons of fresh tomatoes right now and they’ve got the most incredible flavor, so we’re eating them on everything! I hope you are too. And, I especially hope that you’re enjoying these wraps with your family. Even if it’s just via Skype.
- 1 T olive oil
- 1 medium summer squash, chopped
- to taste salt
- to taste pepper
- 1/2 C corn
- 4 eggs
- 2 T milk or water
- to taste salt
- to taste pepper
- 2 tortillas
- 1/4 to 1/2 C monterey jack (or cheddar) cheese, grated
- 1 tomato, chopped, for topping
- Heat skillet, add oil, when oil is hot add squash, salt, and pepper. Cook for about 5 minutes over medium-low heat. Add corn and cook for about 2 minutes more.
- Turn heat to low. Whisk together eggs, milk or water, salt, and pepper. Add to squash skillet. Gently scrape the bottom of the pan with a wooden spoon or heat-safe spatula to scrape up the eggs as some bits begin to set. Cook for about 4-5 minutes, or until eggs are just set, scraping occasionally. Taste and adjust seasoning if needed.
- Scoop egg mixture into the tortillas. Top with cheese and salsa. Fold ends in and then sides.
- Serve topped with tomato.