AI-generated
Egg and Vegetable Breakfast Wrap
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/breakfast/egg-and-vegetable-breakfast-wrap
About this recipe
Egg and vegetable breakfast wraps combine eggs, avocado, and bell pepper in warm tortillas. The eggs make a filling base, avocado adds creaminess, and bell pepper provides freshness and crunch. Prepare the eggs as soft scrambled eggs or as a thin omelet cut into pieces, depending on how firmly you want the filling to hold together. Warm the tortillas before assembling so they roll easily without cracking at the edges. Serve immediately, or cut the wraps in half for a simple meal on the go.
Ingredients
2 flour tortillas
2 eggs
1/2 avocado
1/2 bell pepper
Steps
Wash and deseed the bell pepper, then cut the flesh into thin strips. Peel and pit the avocado, then cut into slices or dice.
Beat the eggs. Heat a nonstick frying pan suitable for cooking without added fat over low heat. Pour in the eggs and cook for about 3–4 minutes: for scrambled eggs, gently move the setting mixture with a spatula; for a thin omelet, leave it undisturbed. In both versions, the eggs should set while remaining soft; cut the cooked omelet into pieces.
Warm the tortillas in a dry frying pan for 30–60 seconds, just until flexible. Do not dry them until crisp, as they will crack when rolled.
Place half the eggs, bell pepper and avocado on each tortilla, leaving the edges clear. Fold the sides inward, then fold the bottom edge over the filling and roll up, gently holding the filling in place.
Place seam-side down and serve immediately, or cut in half with a sharp knife.
Estimated nutrition
Rate this recipe
2 ratings
Comments