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Egg and Veggie Breakfast Wrap
Created by: Howcan Team
Ingredients
- 4 large eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- 2 large whole wheat tortillas
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a bowl, beat the 4 large eggs and season with salt and pepper to taste.
- Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add the diced bell peppers and onions to the skillet and sauté for 2-3 minutes until they begin to soften.
- Pour the beaten eggs into the skillet with the sautéed vegetables and cook, stirring occasionally, until the eggs are set.
- Remove the skillet from the heat and set aside.
- Place the 2 large whole wheat tortillas on a clean surface and divide the cooked eggs evenly between the two tortillas.
- Top the eggs with the diced tomatoes and shredded cheddar cheese.
- Fold the sides of the tortillas over the filling, then roll them up tightly to form a wrap.
- Heat the remaining 1/2 tablespoon of olive oil in a clean skillet over medium heat.
- Place the wraps seam-side down in the skillet and cook for 2-3 minutes on each side until they are golden brown and crispy.
- Remove the wraps from the skillet and let them cool for a minute before slicing them in half.
- Serve the egg and veggie breakfast wraps immediately and enjoy!
The Egg and Veggie Breakfast Wrap has a rich history dating back to the early 2000s when health-conscious diners sought a convenient and nutritious morning meal. This popular dish gained prominence in trendy cafes and health-focused eateries across the United States, particularly in California and New York. Renowned chefs like Alice Waters and Jamie Oliver championed the use of locally sourced, organic ingredients in their versions of the wrap, elevating it to a gourmet breakfast option. The key to a perfect Egg and Veggie Breakfast Wrap lies in the freshness of the vegetables, the fluffiness of the eggs, and the choice of a flavorful wrap. Today, the best versions of this dish can be found in artisanal cafes and farm-to-table restaurants, where chefs continue to innovate with unique fillings and alternative methods such as using collard greens as a wrap.
20 min
2
320 calories
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