Description
These Veggie Wraps are a quick and healthy breakfast or lunch option featuring scrambled eggs with sautéed vegetables wrapped in whole wheat tortillas. Packed with protein and fresh flavors, they’re perfect for a nutritious meal on the go.
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
Wraps
- 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 smooth and fully combined.
- Sauté Vegetables: Heat a skillet over medium heat. Add the diced bell peppers, onions, and spinach, sautéing until the vegetables become soft and tender, about 3 to 4 minutes.
- Cook Scrambled Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Cook, stirring occasionally, until the eggs are fully scrambled and cooked through, about 2 minutes.
- Assemble Wraps: Remove the skillet from heat. Divide the scrambled eggs and vegetables evenly between the two whole wheat tortillas.
- Add Cheese and Serve: If desired, sprinkle shredded cheese over the egg mixture in each tortilla, fold the tortillas over the filling, and serve immediately while warm.
Notes
- You can customize the vegetables by adding mushrooms, tomatoes, or zucchini for variety.
- The recipe can be made dairy-free by using plant-based milk and omitting or substituting cheese with a vegan alternative.
- For a spicier version, add a pinch of chili flakes or hot sauce.
- Wraps can be warmed in a pan or microwave for a softer texture before serving.
