Brunch/Breakfast Egg Wrap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1- medium soft flour tortilla (whole wheat, sundried, pesto)2 tbsp mild salsa (or to your taste)2 lrg eggs (or 1 egg and 1 serving eggwhite substitute)1 tbsp nonfat milk1 tbsp each of fresh onion, red pepper, green pepper(optional)1/2 cup fresh mushrooms (sliced)1/2 cup cherry tomatoes (diced roma, field)1/2 cup non fat cheese (cheddar, feta, colby)
In small frying pan over medium heat fry mushrooms, onions, peppers. ( I use non cook skillet and don't use butter or oil) Cook till soft & tender.
In a small bowl whisk 2 eggs and milk.
Pour egg mixture over cooked vegetables. Leave over medium heat and let cook till solid enough to flip over whole.
Once eggs & veggies have been flipped top with diced tomatoes and cover with cheese.
Heat through till cheese is melted.
Place tortilla on serving plate and spread 2 tbsp of salsa over tortilla. Top with cooked egg/veggies/cheese and wrap up. I fold all sides in to make envelope and then fold in half. With all sides tucked in and rolled I then cut and serve with fresh fruit.
Easily altered recipe to your own individual taste. I use the little 6-8 inch skillets, but the more veggies and fillers you add the harder it is to fit in the tortilla's and wrap.
Note to simplify you can use frozen veggies, egg beaters, etc.
Number of Servings: 1
Recipe submitted by SparkPeople user ONTARIOMOM3.
In a small bowl whisk 2 eggs and milk.
Pour egg mixture over cooked vegetables. Leave over medium heat and let cook till solid enough to flip over whole.
Once eggs & veggies have been flipped top with diced tomatoes and cover with cheese.
Heat through till cheese is melted.
Place tortilla on serving plate and spread 2 tbsp of salsa over tortilla. Top with cooked egg/veggies/cheese and wrap up. I fold all sides in to make envelope and then fold in half. With all sides tucked in and rolled I then cut and serve with fresh fruit.
Easily altered recipe to your own individual taste. I use the little 6-8 inch skillets, but the more veggies and fillers you add the harder it is to fit in the tortilla's and wrap.
Note to simplify you can use frozen veggies, egg beaters, etc.
Number of Servings: 1
Recipe submitted by SparkPeople user ONTARIOMOM3.
Nutritional Info Amount Per Serving
- Calories: 408.8
- Total Fat: 13.3 g
- Cholesterol: 227.1 mg
- Sodium: 1,260.1 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 3.9 g
- Protein: 34.7 g
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