Egg & Veggie Breakfast Wrap

If you’re craving a quick and healthy breakfast, this Egg & Veggie Breakfast Wrap is the perfect choice.

Not only does it taste great, but it’s also packed with protein from the eggs, fibre from the whole wheat tortilla, and a variety of vitamins from the fresh vegetables. It’s a quick and easy option for busy mornings or a satisfying choice for a wholesome lunch.

Loaded with fresh ingredients like spring onions, capsicum, and spinach, this wrap is sure to start your day off right!

Tips for the perfect Breakfast Wrap

• Whisk Thoroughly: Whisk the eggs well to create a fluffy texture. A pinch of salt helps break down the egg whites, making the mixture smoother.
• Prep the Vegetables: Chop the spring onion, capsicum, and tomatoes into small, even pieces for quicker cooking and better distribution throughout the dish.
• Add Protein: Boost the protein content by adding cooked, shredded chicken to the vegetables before pouring in the eggs.
• Flip with Care: When flipping the tortilla, use a dinner plate or large spatula for better control, ensuring the eggs and vegetables stay intact.
• Customise: Add zucchini, mushrooms, or any of your favourite vegetables for extra nutrients and flavour. Top with sliced avocado for some healthy fats.

Egg & Veggie Breakfast Wrap

Course: Breakfast

Servings

1

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 2-3 eggs, whisked

• 1 large tortilla

• 1/4 cup spring onions, thinly slice

• 1/2 cup capsicum, diced

• 1/2 cup fresh spinach

• 1/2 cup cherry tomatoes, halved

• 1/4 cup shredded cheese

• 1 tablespoon olive oil

• Salt and pepper, to taste

Directions

• Heat a large non-stick frying pan, roughly the size of your tortilla, over medium heat.
• Whisk the eggs, seasoning with salt and pepper.
• Add olive oil and spring onion to the pan, cooking for 1-2 minutes until softened.
• Stir in the red capsicum, tomatoes, and spinach, and cook for 1-2 minutes.
• Pour the eggs over the vegetables.
• Sprinkle cheese evenly over the eggs and cook for 3 minutes.
• Place the tortilla on top of the eggs, then carefully flip it over using a spatula or dinner plate, so the vegetables are now facing up.
• Return it to the pan to cook the other side.
• Fold the tortilla in half, then serve and enjoy.