Egg wrap with vegetables

This breakfast cooks up in a few minutes. Prepare vegetables the night before to cut down on prep time. Or make the egg mixture the night before, and warm it up on a tortilla in the morning. So simple, so good!

Prep time
5 min
Cook time
3 min
Servings
1
Prep time
5 min
Cook time
3 min
Servings
1

Ingredients

  • 1 egg or 2 egg whites
  • 30 mL (2 tbsp) diced red bell pepper
  • 30 mL (2 tbsp) grated zucchini or carrot
  • Pinch of ground black pepper
  • 1 small whole grain flour tortilla
  • 15 mL (1 tbsp) grated lower fat old Cheddar or Swiss cheese

Directions

  1. In a small bowl, beat together egg, red pepper, zucchini and pepper with a fork.
  2. Spray a small non-stick skillet with cooking spray and place on medium heat. Pour egg mixture into the pan, swirling it to coat evenly. Let cook for about 2 minutes or until edge is light golden.
  3. Using a spatula, lift around edges, flip egg over, and cook for another 30 seconds or until set and light golden.
  4. Slide egg onto flour tortilla and sprinkle with cheese. Roll up and enjoy!

Tips

  • Invite your little chefs to the kitchen to whisk the egg.  Older kids can dice red pepper and grate zucchini.
  • Switch it up! There are endless combinations of vegetables and cheese to make this a whole new wrap.
  • Shortcut version: Spray small microwaveable dinner plate with cooking oil. Pour egg mixture into the centre of the plate. Place in microwave and cook on high for 30-second intervals until set.