Egg & Veggie Breakfast Wrap
This egg & veggie wrap is a quick, no-fuss meal. Lightly cooked eggs are topped with fresh veggies and melted cheese, then flipped with a tortilla for a golden, folded wrap. Simple, satisfying, and full of flavour—perfect for breakfast or speedy lunch!
Serves
1
Prep time
10 minutes
Cooking time
15 minutes
Helpful Tips
Storage
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Substitutions
Add zucchini, mushrooms, or any of your favourite vegetables for extra nutrients and flavour. Top with sliced avocado for some healthy fats.
Serving Suggestions
Helpful Tips
Storage
Substitutions
Add zucchini, mushrooms, or any of your favourite vegetables for extra nutrients and flavour. Top with sliced avocado for some healthy fats.
Serving Suggestions
Ingredients
Tips for the perfect Breakfast Wrap
- Whisk the eggs well to create a fluffy texture. A pinch of salt helps break down the egg whites, making the mixture smoother.
- Chop the spring onion, capsicum, and tomatoes into small, even pieces for quicker cooking and better distribution throughout the dish.
- Boost the protein content by adding cooked, shredded chicken to the vegetables before pouring in the eggs.
- When flipping the tortilla, use a dinner plate or large spatula for better control, ensuring the eggs and vegetables stay intact.
Directions
- Whisk 3 eggs with salt and pepper. Set aside.
- Heat a non-stick frying pan (about the size of the tortilla) over medium heat. Add 1 tbsp olive oil.
- Add spring onion and cook for 1–2 minutes until softened.
- Add capsicum and cook for 2 minutes.
- Add cherry tomatoes and cook for 1 minute.
- Add spinach and stir for 30 seconds until just wilted.
- Pour the whisked eggs evenly over the vegetables.
- Sprinkle cheese across the top.
- Cook for 2–2.5 minutes until the edges are set and the centre is mostly firm.
- Lay the tortilla on top and press gently. Place the plate over the pan, flip together in one motion, then slide the tortilla back into the pan egg-side up.
- Cook for 1–2 minutes until the tortilla is lightly golden underneath.
- Slide onto a board. Fold in half to serve one, or cut into wedges for two.
Tips for the perfect Breakfast Wrap
- Whisk the eggs well to create a fluffy texture. A pinch of salt helps break down the egg whites, making the mixture smoother.
- Chop the spring onion, capsicum, and tomatoes into small, even pieces for quicker cooking and better distribution throughout the dish.
- Boost the protein content by adding cooked, shredded chicken to the vegetables before pouring in the eggs.
- When flipping the tortilla, use a dinner plate or large spatula for better control, ensuring the eggs and vegetables stay intact.
Directions
- Whisk 3 eggs with salt and pepper. Set aside.
- Heat a non-stick frying pan (about the size of the tortilla) over medium heat. Add 1 tbsp olive oil.
- Add spring onion and cook for 1–2 minutes until softened.
- Add capsicum and cook for 2 minutes.
- Add cherry tomatoes and cook for 1 minute.
- Add spinach and stir for 30 seconds until just wilted.
- Pour the whisked eggs evenly over the vegetables.
- Sprinkle cheese across the top.
- Cook for 2–2.5 minutes until the edges are set and the centre is mostly firm.
- Lay the tortilla on top and press gently. Place the plate over the pan, flip together in one motion, then slide the tortilla back into the pan egg-side up.
- Cook for 1–2 minutes until the tortilla is lightly golden underneath.
- Slide onto a board. Fold in half to serve one, or cut into wedges for two.
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