Description
A quick and wholesome recipe for Veggie Wraps featuring scrambled eggs with sautéed bell peppers, onions, and spinach wrapped in whole wheat tortillas. Perfect for a nutritious breakfast or light meal in just 10 minutes.
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 the Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Sauté the 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 the Eggs: Pour the egg mixture into the skillet with the vegetables. Cook while stirring occasionally to scramble the eggs, continuing until they are fully cooked but still moist, approximately 3-5 minutes.
- Assemble the Wraps: Remove the skillet from heat and divide the scrambled veggie egg mixture evenly between the two whole wheat tortillas.
- Add Cheese and Serve: If desired, sprinkle each with shredded cheese. Fold the tortillas over the filling to form wraps and serve immediately while warm.
Notes
- Use milk of any kind (dairy or plant-based) depending on dietary preferences.
- Feel free to add other vegetables like tomatoes or mushrooms for variety.
- For a vegan version, substitute eggs with tofu scramble and use vegan cheese.
- These wraps are best enjoyed fresh but can be stored wrapped in foil in the refrigerator for up to 24 hours.
