Egg and Vegetable Breakfast Wrap
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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
Servings: 2
2 flour tortillas
2 eggs
1/2 avocado
1/2 bell pepper
Steps
Cut the bell pepper into thin strips and the avocado into slices or cubes.
Beat the eggs and cook them in a skillet for 3–4 minutes, either as soft scrambled eggs or as a thin omelet. If making an omelet, cut it into pieces.
Warm the tortillas in a dry skillet for 30–60 seconds so they become flexible.
Divide the eggs, bell pepper, and avocado between the tortillas, then roll each tortilla tightly into a wrap.
Serve immediately or cut the wraps in half.
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