Description
Delicious and nutritious Veggie Wraps featuring scrambled eggs, sautéed vegetables, and optional cheese, all wrapped in whole wheat tortillas. Perfect for a quick breakfast or light meal.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- 1/4 cup milk of choice
- Salt and pepper to taste
Vegetables
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup spinach
Wrap
- 2 whole wheat tortillas
- 1/4 cup shredded cheese (optional)
Instructions
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and smooth.
- Sauté Vegetables: Heat a skillet over medium heat and add the diced bell peppers, onions, and spinach. Cook, stirring occasionally, until the vegetables are soft and tender, about 3-4 minutes.
- Cook Scrambled Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Stir occasionally, cooking until the eggs are fully scrambled and cooked through, approximately 3-5 minutes.
- Assemble Wraps: Remove the skillet from heat and evenly divide the scrambled egg and vegetable mixture between the two whole wheat tortillas.
- Add Cheese and Serve: If desired, sprinkle shredded cheese over the filling, fold the tortillas over the mixture to form wraps, and serve immediately while warm.
Notes
- Use any type of milk you prefer such as dairy or plant-based milk.
- Feel free to add other vegetables like mushrooms or tomatoes for extra flavor.
- For a vegan version, substitute eggs with tofu scramble and omit cheese or use vegan cheese.
- The wraps are best served fresh but can be wrapped in foil and refrigerated for up to 1 day.
- Whole wheat tortillas add fiber and nutrients compared to regular flour tortillas.
