Ingredients:
– 4 large eggs
– 1/4 cup skim milk
– Salt and pepper, to taste
– 1 teaspoon olive oil
– 1 small red onion, finely chopped
– 1 small red bell pepper, finely chopped
– 1 cup baby spinach leaves
– 4 whole-wheat tortillas (small size)
– 1/4 cup reduced-fat cheese, shredded
– Fresh salsa or diced tomatoes, for serving
– Fresh herbs (like parsley or cilantro), for garnish
Instructions:
1. Prepare the Eggs:
– In a bowl, whisk together the eggs, skim milk, salt, and pepper until well combined.
2. Cook the Vegetables:
– Heat the olive oil in a non-stick skillet over medium heat.
– Add the finely chopped red onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 3-4 minutes.
– Add the baby spinach leaves and cook until wilted, about 1-2 minutes.
3. Scramble the Eggs:
– Pour the egg mixture into the skillet with the cooked vegetables.
– Cook, stirring gently, until the eggs are scrambled and fully cooked, about 3-4 minutes. Remove from heat.
4. Assemble the Wraps:
– Warm the whole-wheat tortillas in a microwave or on a skillet for a few seconds to make them pliable.
– Divide the scrambled egg and vegetable mixture evenly among the tortillas, placing it in the center of each tortilla.
– Sprinkle a small amount of reduced-fat cheese over the top of the scrambled eggs.
5. Wrap and Serve:
– Fold the sides of each tortilla over the filling and then roll up from the bottom to create a wrap.
– Serve the scrambled egg tortilla wraps with fresh salsa or diced tomatoes on the side.
– Garnish with fresh herbs if desired.
6. Enjoy:
– These wraps make a delicious and healthy breakfast or brunch option, packed with protein and veggies;
