Ingredients for Scrambled Egg Wrap
- Vegetable Oil
- Sweet Red Pepper
- 4 large eggs
- 1% Low Fat Milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cheddar Cheese
- Tortillas
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How to Make Scrambled Egg Wrap
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1/2 cup chopped red bell pepper and cook until slightly softened, about 3 minutes.
- In a medium bowl, whisk together 4 large eggs, 2 tablespoons milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture into the skillet. Gently push cooked egg from the edges toward the center, tilting the pan to allow uncooked egg to flow underneath, until the eggs are thickened and moist but no liquid remains, about 4 minutes.
- Sprinkle 1/4 cup shredded cheddar cheese down the center of each of 4 large flour tortillas.
- Spoon 1/3 cup of the scrambled egg mixture over the cheese on each tortilla.
- Fold the top and bottom of each tortilla over the filling.
- Fold in the sides to form a rectangle.
- Place the wraps, seam-side down, in the skillet.
- Fry for 2-3 minutes per side, or until the tortillas are crispy and golden brown.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
11g
Fat
48g
Carbs
12g
