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Veggie Egg Wrap Recipe

Veggie Egg Wrap Recipe

Michelle Kim
Follow this recipe to make a delicious Veggie Egg Wrap, a healthy and quick meal filled with fresh vegetables and scrambled eggs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Lunch
Cuisine American
Servings 2
Calories 350 kcal

Equipment

  • 1 Non-stick skillet For cooking the eggs
  • 1 Mixing bowl For whisking the eggs

Ingredients
  

  • 4 Large eggs Whisked
  • 1 tbsp Butter or oil For cooking
  • 1/2 cup Bell peppers Chopped
  • 1/2 cup Onion Chopped
  • 1 cup Spinach Fresh
  • 1/4 tsp Salt To taste
  • 1/4 tsp Black pepper To taste
  • 2 Tortillas Whole wheat or your choice
  • 1/2 cup Cheese Grated, optional

Instructions
 

  • Heat butter or oil in a non-stick skillet over medium heat.
  • Add chopped bell peppers and onions, and sauté until they are tender.
  • Add fresh spinach and cook until wilted.
  • Pour the whisked eggs into the skillet and cook, stirring gently, until eggs are scrambled and fully cooked.
  • Season the scrambled eggs and vegetables with salt and black pepper.
  • Warm the tortillas in a separate skillet or microwave.
  • Divide the egg mixture between the tortillas, optionally adding grated cheese on top.
  • Fold the tortillas around the filling to form a wrap, and serve immediately.

Notes

For a vegan version, substitute eggs with tofu scramble and avoid cheese.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 18gFat: 16gSaturated Fat: 7gCholesterol: 375mgSodium: 650mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 250000IUVitamin C: 37.1mgCalcium: 1500mgIron: 0.5mg
Keyword healthy, Nutritious, Quick meal, Vegetarian, Veggie Egg Wrap
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