Scrambled Egg Wraps
Lunch is an ideal time to make these crispy egg-and-cheese bundles. The large flax or whole wheat tortillas offer extra nutrition.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 357 |
| pro | 20 g |
| total fat | 19 g |
| sat. fat | 8 g |
| carb | 35 g |
| fibre | 3 g |
| chol | 278 mg |
| sodium | 632 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 16% |
| vit A | 26% |
| vit C | 55% |
| folate | 25% |
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1 tbsp (15 mL) vegetable oil
1 sweet red pepper, chopped
8 eggs
2 tbsp (25 mL) milk
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) shredded old Cheddar or Monterey Jack cheese
6 large flax or whole wheat tortillas
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: August 2004
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