Scrambled Egg Wraps

Author: Canadian Living

Lunch is an ideal time to make these crispy egg-and-cheese bundles. The large flax or whole wheat tortillas offer extra nutrition.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 1 tablespoon vegetable oil
  • 1 sweet red pepper chopped
  • 8 eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup shredded Cheddar cheese
  • 1 1/2 cup shredded Monterey Jack cheese
  • 6 flax tortillas
  • 6 whole wheat tortillas

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 632 mg
  • Protein 20 g
  • Calories 357.0
  • Total fat 19 g
  • Cholesterol 278 mg
  • Saturated fat 8 g
  • Total carbohydrate 35 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Scrambled Egg Wraps

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