AI-generated
Breakfast Wrap with Scrambled Eggs
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/breakfast/breakfast-wrap-with-scrambled-eggs
About this recipe
A breakfast wrap with scrambled eggs is a convenient hot breakfast that combines soft eggs, fresh vegetables, and a flexible flour tortilla. The scrambled eggs form a filling center, tomato adds juiciness, and spinach brings lightness and color. Keep the eggs soft but not too runny so the tortilla rolls easily and does not become soggy inside. Add the tomato and spinach near the end, cooking them only until slightly softened. Serve immediately after rolling, or briefly brown the wrap in a skillet if you prefer it warmer and sturdier.
Ingredients
2 flour tortillas
3 eggs
1 tomato
a handful of spinach
Steps
Beat the eggs in a bowl. Wash and dice the tomato, then rinse and thoroughly dry the spinach. If the tomato is very juicy, drain off excess juice before adding it to the eggs.
Warm the tortillas in a dry skillet for 30–60 seconds, just until soft and pliable.
Heat a nonstick skillet suitable for cooking without fat over low heat. Pour in the eggs and gently push the setting mixture from the edges toward the center with a spatula. Add the tomato and spinach near the end and stir just until the vegetables soften slightly. The eggs should remain soft but have no freely flowing liquid that would soak the tortilla.
Divide the filling between the tortillas, leaving the edges clear. Fold in the sides, then fold the bottom over the filling and roll up. Place seam-side down and serve immediately.
Estimated nutrition
Rate this recipe
3 ratings
Comments