Deliciously Easy Veggie Breakfast Wraps
These Veggie Breakfast Wraps combine creamy scrambled eggs with fresh vegetables and cheese, all wrapped in a warm tortilla for a satisfying start to your day.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium Yellow Onion, finely diced
- 1 medium Red Bell Pepper, finely diced
- 2 cups Fresh Spinach, packed
- 8 Large Eggs
- 1/4 cup Milk or Half-and-Half
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Black Pepper, freshly ground, or to taste
- 1 cup Shredded Cheddar or Monterey Jack Cheese
- 8 Large Flour Tortillas (10-inch size)
Instructions
- In a large non-stick skillet, heat the olive oil over medium heat until shimmering, about 1-2 minutes.
- Add the finely diced onion and red bell pepper to the skillet. Sauté for 5-7 minutes until the onions are soft and translucent, stirring occasionally.
- Toss in the fresh spinach and cook for 1-2 minutes until wilted. Remove the vegetable mixture from the skillet and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is frothy.
- Return the skillet to medium-low heat, pour in the egg mixture, and gently stir. Cook until the eggs are partially set (about 3-4 minutes) but still slightly runny, then remove from heat.
- While the eggs finish cooking, warm the tortillas by placing them on a dry skillet or directly over a low flame for about 15-30 seconds on each side.
- Lay one tortilla flat on a clean surface. Spoon 1/8 of the vegetable mixture and scrambled eggs onto the center, sprinkle generously with cheese.
- Fold the sides of the tortilla over the filling and roll it tightly to form a wrap.
- In the same skillet, place the wraps seam side down. Toast for 1-2 minutes per side until golden brown and crispy.
- Serve immediately, or allow to cool completely before storing them in an airtight container.
Notes
Keep an eye on the eggs; overcooking leads to a rubbery texture. You want a creamy, soft scramble that complements the veggies perfectly.
Nutrition
- Serving Size: 1 wrap
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 200mg
