Ashley's Quiche Wrap Recipe

Prepare vegetables

Wash spinach and pat dry. Slice mushrooms, dice onion and green pepper, and mince garlic so everything is ready to cook.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté 3–4 minutes until translucent.

Add sliced mushrooms to the skillet and cook 4–5 minutes, stirring occasionally, until they release moisture and begin to brown.

Add diced green pepper and minced garlic; cook another 2–3 minutes until peppers begin to soften and garlic is fragrant.

Add the spinach in batches, stirring and allowing it to wilt before adding more. Once wilted (about 2–3 minutes), season vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Remove the vegetables from the skillet to a bowl and set aside.

In a medium bowl, crack 6 eggs and whisk with 120 ml milk, 1 tsp salt and 1/2 tsp black pepper until well combined and slightly frothy.

Wipe the skillet clean, add 2 tablespoons butter or oil, and heat over medium-low. Pour the egg mixture into the skillet and scramble gently, folding slowly to create soft curds. Cook until eggs are just set but still moist (about 4–5 minutes).

Stir the cooked vegetable mixture into the scrambled eggs along with the shredded cheese (if using), chopped parsley and 1/2 tsp dried oregano (optional). Taste and adjust seasoning.

Warm the pita breads briefly: heat a clean skillet over medium, brush each pita lightly with the extra butter or oil, and warm 30–45 seconds per side until pliable and lightly browned. Alternatively, warm in a 180°C (350°F) oven for 3–5 minutes.

Lay a warmed pita flat, spoon roughly 1/4 of the scrambled egg and vegetable mixture down the center of each pita (about 1 1/4 cups per pita). Leave 1–2 cm clear at the edges for rolling.

Fold the bottom edge up over the filling, then fold in the sides and continue rolling to form a compact wrap. Repeat with remaining pitas and filling.

Optional: For a warm, slightly crispy exterior, heat 1 teaspoon oil or butter in a skillet over medium and grill each wrapped pita seam-side down 1–2 minutes per side to seal and brown lightly.

Slice each wrap in half on the diagonal and serve hot with hot sauce or salsa on the side.

Leftovers: Store cooled wraps in an airtight container in the refrigerator up to 3 days. Reheat in a skillet or oven until warmed through.