Scrambled Egg Wrap
photo by Outta Here
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
6 wraps
- Serves:
- 6
ingredients
- 1 tablespoon vegetable oil
- 1 sweet red pepper, chopped
- 8 eggs
- 2 tablespoons 1% low-fat milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups cheddar cheese, shredded
- 6 tortillas, whole wheat, flax (or your preferred kind)
directions
- In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
- Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
- Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.
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Reviews
see 13 more reviews
Tweaks
-
This is another variation of a great combination, scrambled eggs with tortillas. I used scallions instead of the red pepper, as that was what I had in the veggie bin. I zapped the tortilla in the microwave to warm it up a bit, which made it easy to fold around the eggs and cheese. The frying made a crust that provides a nice contrast with the soft filling. I put some guacamole on the plate with this, worked well, salsa would have been better, had I had some.
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This wrap makes a great breakfast! I used a lowfat multigrain flatbread wrap instead of a tortilla, and lowfat cheddar-jack cheese. I also cooked mine using cooking spray instead of oil, so I ended up with a tasty and filling breakfast that was pretty healthy too. Enjoyed this - thanks for posting the recipe!
RECIPE SUBMITTED BY
Deantini
Canada