Description
Delicious and nutritious veggie wraps made with sautéed bell peppers, onions, spinach, and fluffy scrambled eggs, all wrapped in whole wheat tortillas. Perfect for a quick breakfast or light lunch, these wraps combine fresh vegetables and protein for a satisfying 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 Assembly
- 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 well 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 them, stirring frequently, until they are soft and tender, which should take about 3-4 minutes.
- Cook Eggs: Pour the egg mixture into the skillet with the cooked vegetables. Stir occasionally as the eggs cook, scrambling them gently until fully cooked and fluffy, about 3-5 minutes.
- Assemble Wraps: Remove the skillet from heat and evenly divide the scrambled egg and veggie mixture between the two whole wheat tortillas.
- Add Cheese and Serve: If desired, sprinkle shredded cheese over the filling, then fold the tortillas over to form wraps. Serve immediately while warm for best taste.
Notes
- You can substitute the milk with any plant-based or dairy milk as preferred.
- For extra flavor, add spices like paprika or cumin to the egg mixture.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- Optional cheese can be omitted or replaced with a dairy-free alternative for a vegan-friendly option.
- These wraps can be easily doubled for meal prep or additional servings.
