Scrambled egg and cheese wraps
Scrambled egg and cheese wraps, from above
Non vegEggGlobal

Scrambled egg and cheese wraps

Breakfast that rolls up, walks out the door and still gets eaten.

12 minTime
23 gProtein each
mildSpice
Wrap it and run1 chapter · 1 min read

Make it your way

Grandma's waySoft scrambled eggs, cheese and tomato rolled in a warm tortilla.
The original
447kcalsame
23 gproteinsame
3 gfibresame
12minutessame

Egg and cheese wrap, the grab and go breakfast.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Flour tortilla2 large tortillas
Egg4 eggs
Milk2 tbsp
Butter2 tsp
Spinacha handful, shredded
Processed cheese (american cheese)⅓ cup grated
Tomato1, seeded and diced
Salta pinch

Method

4 steps
  1. 1Whisk the eggs with the milk and a pinch of salt.
  2. 2Melt the butter over low heat, add the eggs and stir slowly with a spatula. Add the spinach halfway.
  3. 3Warm the tortillas in a dry pan for 20 seconds a side.
  4. 4Spoon the eggs down the middle, add cheese and tomato, fold up the bottom and roll tightly. Halve on the slant.
Serve it like this

Wrap the bottom half in a strip of paper or foil so little hands have a clean grip.

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Make it a meal

What goes with Scrambled egg and cheese wraps: a bread or rice, a side, something to drink and something sweet.

On the side Sweet potato wedges40 min
On the side Bagara baingan50 min
A little snack Banana sushi8 min
To drink Banana milkshake5 min
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