Description
These Veggie Wraps are a quick and nutritious breakfast or light meal option featuring scrambled eggs with sautéed vegetables rolled in whole wheat tortillas. Packed with bell peppers, onions, spinach, and optional cheese, they provide a balanced and flavorful start to your day in just 10 minutes.
Ingredients
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 slightly frothy to ensure fluffy scrambled eggs.
- Sauté Vegetables: Heat a skillet over medium heat, then add the diced bell peppers, onions, and spinach. Cook, stirring occasionally, until the vegetables are soft and tender, about 3-4 minutes.
- Cook Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Stir occasionally to scramble the eggs, cooking until they are fully set and no longer runny, approximately 3-5 minutes.
- Assemble Wraps: Remove the skillet from the heat. Divide the scrambled egg and vegetable mixture evenly between the two whole wheat tortillas.
- Add Cheese and Serve: If desired, sprinkle shredded cheese on top of the filling in each wrap. Fold the tortillas over the filling, then serve immediately while warm.
Notes
- Use any milk type you prefer such as dairy, almond, or oat milk.
- Feel free to add other vegetables like mushrooms or tomatoes for extra flavor.
- For a vegan option, use tofu scramble instead of eggs and dairy-free cheese.
- Serve with salsa or hot sauce for added spice.
- To reduce calories, omit the cheese or use a low-fat version.
