Introduction (Alex Guarnaschelli Style)
Kitchies! Here’s a recipe that’s all about effortless balance: the Egg and Veggie Wrap. Picture this: a warm tortilla, filled to the brim with fluffy scrambled eggs, sautéed vegetables, and a touch of melted cheese. It’s comforting, nutritious, and ready in minutes.
This wrap is perfect for those on-the-go mornings or lazy Sunday brunches. It’s versatile enough to adapt to whatever veggies are in your fridge and satisfying enough to keep you fueled through your busiest days. Plus, it’s a great way to sneak in extra nutrients for your family.
What I love most about this wrap is its simplicity. It’s proof that good food doesn’t have to be complicated. A handful of fresh ingredients, a few minutes of cooking, and voilà—your new breakfast favorite is served.
Recipe Highlights (Todd Wilbur Style)
The Egg and Veggie Wrap combines simple ingredients with unbeatable flavor. Scrambled eggs are folded with tender vegetables and cheese in a warm tortilla, creating a handheld breakfast that’s both nutritious and delicious.
What makes this recipe special is its adaptability. Customize it with your favorite veggies, add a dash of hot sauce, or sprinkle some fresh herbs for a gourmet twist. It’s quick, easy, and perfect for any time of day.
Why This Egg and Veggie Wrap?
- Healthy and Wholesome: Packed with protein, fiber, and vitamins.
- Customizable: Use any combination of vegetables, cheese, or sauces.
- Quick to Make: Ready in just 10–15 minutes for busy mornings.
Tips for the Best Wrap
- Warm the tortilla slightly before assembling for easier folding.
- Use non-stick spray or a well-oiled skillet to prevent sticking.
- Add a dollop of sour cream or guacamole for extra flavor.
Substitutions & Variations
- Low-Carb: Swap the tortilla for a large lettuce leaf or low-carb wrap.
- Dairy-Free: Skip the cheese or use a plant-based alternative.
- Protein Boost: Add black beans, shredded chicken, or turkey bacon.
Make a Healthier Version
- Use a whole-grain tortilla for added fiber.
- Include more greens like kale or Swiss chard.
- Use egg whites or a mix of whole eggs and whites for fewer calories.
Relevant Categories
- Breakfast
- Healthy Recipes
- Lunch Ideas
Frequently Asked Questions
1. Can I make this wrap ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, wrap it in foil and store it in the fridge for up to 24 hours.
2. What vegetables work best?
Bell peppers, spinach, mushrooms, and onions are classics, but zucchini or tomatoes work great too.
3. Can I freeze the wrap?
Yes! Assemble and freeze before reheating in a microwave or toaster oven.
And there you have it—a versatile Egg and Veggie Wrap that’s as simple as it is satisfying. 🥚🌯 Let us know your favorite veggie combinations!
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Egg and Veggie Wrap
Description
The Egg and Veggie Wrap combines simple ingredients with unbeatable flavor. Scrambled eggs are folded with tender vegetables and cheese in a warm tortilla, creating a handheld breakfast that’s both nutritious and delicious.
Ingredients
1 large tortilla
● 2 scrambled eggs
● 1/4 cup chopped bell peppers
● 1/4 cup spinach
● 1/4 cup shredded cheese
Instructions
Heat the tortilla in a pan or microwave.
Fill with scrambled eggs, bell peppers, spinach, and cheese.
Roll up and serve.
Nutrition
- Serving Size: 1
