Ingredients
-
1
-
1
-
8
-
2
-
1/4
-
1/4
-
1 1/2
-
6
-
-
-
-
-
-
-
Directions
Scrambled Egg Wrap,I am saving this one for our next camping trip, but this is also a great recipe for a quick, filling breakfast or light lunch. This recipe is very versatile and you can add any herb or vegetable to the eggs or as a topping. Suggestion -green onions, hot sauce, tomatoes etc UPDATE: We made this recipe for breakfast while camping this summer and it was just amazing.,This is so easy and quick to make and so delicious! Im saving this recipe for sure!,Very quick breakfast (and easy). I subbed chopped chives for the red pepper and used whole wheat/black bean tortillas. Next time I saute mushrooms for a side dish, I will make enough to save for adding to this recipe.
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Steps
|
1
Done
|
In Large Skillet, Heat Oil Over Medium Heat; Cook Red Pepper Until Slightly Softened, About 3 Minutes. |
|
2
Done
|
Whisk Together Eggs, Milk, Salt and Pepper; Pour Into Pan and Cook, Drawing Spatula Across Bottom of Pan to Form Large Soft Curds, Until Eggs Are Thickened and Moist but No Liquid Remains, About 4 Minutes. |
|
3
Done
|
Sprinkle Cheese Down Centre of Each Tortilla; Spoon 1/3 Cup (75 M L) of the Egg Mixture Over Cheese. Fold Top and Bottom of Tortilla Over Filling; Fold in Sides to Form Rectangle. Place, Seam Side Down, in Skillet; Fry, Turning Once, Until Tortillas Are Crisp and Golden, About 4 Minutes. |
