Breakfast Wrap with Scrambled Eggs
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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
Servings: 2
2 flour tortillas
3 eggs
1 tomato
a handful of spinach
Steps
Beat the eggs in a bowl, dice the tomato, and rinse the spinach.
Warm the tortillas for 30–60 seconds in a dry skillet or in the oven so they become more flexible.
Cook soft scrambled eggs in a skillet. Near the end, add the tomato and spinach and cook only until slightly softened.
Spoon the filling onto the tortillas, roll them up tightly, and serve right away.
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