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
Ingredients
- 2-3 eggs, whisked
- 1 large tortilla
- 1/4 cup spring onions, thinly slice
- 1/2 cup capsicum, diced
- 1/2 cup fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
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
- Heat a large non-stick frying pan, roughly the size of your tortilla, over medium heat.
- Whisk the eggs, seasoning with salt and pepper.
- Add olive oil and spring onion to the pan, cooking for 1-2 minutes until softened.
- Stir in the red capsicum, tomatoes, and spinach, and cook for 1-2 minutes.
- Pour the eggs over the vegetables.
- Sprinkle cheese evenly over the eggs and cook for 3 minutes.
- Place the tortilla on top of the eggs, then carefully flip it over using a spatula or dinner plate, so the vegetables are now facing up.
- Return it to the pan to cook the other side.
- Fold the tortilla in half, then serve and enjoy.
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
- Heat a large non-stick frying pan, roughly the size of your tortilla, over medium heat.
- Whisk the eggs, seasoning with salt and pepper.
- Add olive oil and spring onion to the pan, cooking for 1-2 minutes until softened.
- Stir in the red capsicum, tomatoes, and spinach, and cook for 1-2 minutes.
- Pour the eggs over the vegetables.
- Sprinkle cheese evenly over the eggs and cook for 3 minutes.
- Place the tortilla on top of the eggs, then carefully flip it over using a spatula or dinner plate, so the vegetables are now facing up.
- Return it to the pan to cook the other side.
- Fold the tortilla in half, then serve and enjoy.
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
Watch How to Make It
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Breakfast
Lunch