Scrambled Morning Wrap Recipes

SCRAMBLED EGG WRAPS

Scrambled Egg Wraps image

This tasty morning meal will fill your family up with protein and veggies. Try using flavored wraps to jazz things up. -Jane Shapton, Irvine, California

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
5 plum tomatoes, seeded and chopped
6 eggs
1/2 cup soy milk
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed

Steps:

In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 258 calories, Fat 10g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 427mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

SCRAMBLED EGG WRAP

Scrambled Egg Wrap image

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.

Provided by Deantini

Categories Breakfast

Time 25m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 sweet red pepper, chopped
8 eggs
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese, shredded
6 tortillas, whole wheat, flax (or your preferred kind)

Steps:

In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
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.
Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) 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.

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