🛒Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 1/2 cup shredded cheddar cheese
- 4 large whole wheat tortillas
- 1/4 cup salsa (optional)
- 1/4 cup sour cream (optional)
🔧Kitchen Tools Needed
- medium-sized bowl
- whisk
- large non-stick skillet
- spatula
- microwave
📝Instructions
- 1
In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 2
Heat olive oil in a large non-stick skillet over medium heat.
- 3
Add the chopped spinach, cherry tomatoes, and bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are slightly softened.
- 4
Pour the egg mixture over the sautéed vegetables in the skillet. Cook, stirring occasionally, until the eggs are fully scrambled and cooked through, about 5-7 minutes.
- 5
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and evenly distributed.
- 6
Warm the whole wheat tortillas in the microwave for 20-30 seconds or until pliable.
- 7
Divide the scrambled egg mixture evenly among the four tortillas. Add a spoonful of salsa and sour cream on top of each if desired.
- 8
Roll each tortilla tightly into a wrap. For meal prep, wrap each egg wrap in aluminum foil or parchment paper and store in the refrigerator.
- 9
To serve, unwrap and microwave for 1-2 minutes or until heated through.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I freeze these egg wraps?
Yes, you can freeze these egg wraps. Wrap each one tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 2 months.
How can I reheat the egg wraps?
To reheat, remove any foil and microwave the egg wrap for 1-2 minutes until heated through. If frozen, you may need to microwave for an additional minute.
