Description
A quick and nutritious Veggie Wrap recipe featuring fluffy scrambled eggs mixed with sautéed bell peppers, onions, and spinach, wrapped in whole wheat tortillas. Perfect for a healthy breakfast or light lunch.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- 1/4 cup milk of choice
- Salt and pepper to taste
Vegetables
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup spinach
Wrap
- 2 whole wheat tortillas
- 1/4 cup shredded cheese (optional)
Instructions
- Whisk Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy to ensure fluffy scrambled eggs.
- Sauté Vegetables: Heat a skillet over medium heat and add the diced bell peppers, onions, and spinach. Cook, stirring occasionally, until the vegetables are soft and tender, about 3-4 minutes.
- Cook Eggs: Pour the egg mixture into the skillet with the sautéed vegetables. Cook over medium heat, stirring occasionally, until the eggs are fully scrambled and cooked through, roughly 2-3 minutes.
- Assemble Wraps: Remove the skillet from heat. Evenly divide the scrambled egg and vegetable mixture between the two whole wheat tortillas.
- Add Cheese & Serve: If desired, sprinkle each wrap with shredded cheese. Fold each tortilla over the filling and serve immediately while warm.
Notes
- You can substitute milk with almond, soy, or any milk of choice to suit dietary preferences.
- The shredded cheese is optional and can be omitted for a lighter or dairy-free version.
- Feel free to add additional veggies like mushrooms or tomatoes based on preference.
- For vegan variation, replace eggs with scrambled tofu and use vegan cheese.
- This wrap is best enjoyed fresh to retain the warm, soft texture of the eggs and tortillas.
