Simple Veggie Breakfast Wraps

Milica

When you want a nutritious and satisfying breakfast without too much hassle, these egg and veggie breakfast wraps are the perfect solution.

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Course: Breakfast

Prepare the Veggies

Before you start cooking, gather all your vegetables and prep them. Begin by dicing the yellow onion, red bell pepper, and zucchini into small, uniform pieces. For the spinach, chop it roughly, making sure there are no large leaves remaining. This will ensure the vegetables cook evenly and blend well into the eggs.

Sauté the Vegetables

Once your vegetables are ready, it’s time to bring out their flavors. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté it for about 3–4 minutes. You’ll know it’s ready when the onion becomes translucent and releases a sweet aroma.
Afterward, toss in the diced red bell pepper and zucchini. Stir the veggies regularly for an additional 4–5 minutes, or until they soften and begin to brown slightly. Don’t rush this step! The slow caramelization enhances the flavor of the vegetables, making the wrap even tastier.
When the veggies have cooked down, add the chopped spinach and sauté for another minute or two. Spinach cooks quickly, so keep an eye on it. Once it wilts and turns a deep green, you can remove the skillet from the heat and set the veggies aside.

Whisk the Eggs

While the vegetables are cooling down, let’s move on to the eggs. Crack all 8 large eggs into a medium-sized mixing bowl. To make them fluffier, add 3 tablespoons of skim milk. Whisk the eggs and milk together until fully combined. You’re aiming for a smooth consistency without any visible streaks of egg whites.
Next, season the egg mixture with 1 teaspoon of mixed herbs, along with a dash of salt and pepper to your liking. The mixed herbs give the eggs a lovely flavor that pairs well with the sautéed vegetables.

Scramble the Eggs

Now, return your skillet to the stovetop. There’s no need to clean it since the veggies were cooked there earlier — it’ll add extra flavor to the eggs! Heat the skillet over medium-low heat and pour in the egg mixture.
Allow the eggs to sit undisturbed for about 30 seconds so that they begin to set on the bottom. Then, using a spatula, gently stir and scramble the eggs. Continue to cook them over low heat, stirring occasionally to prevent them from sticking or overcooking. You want soft, creamy scrambled eggs, so don’t rush the process.
Once the eggs are almost fully cooked but still slightly runny, add the sautéed veggies back into the pan. Fold them gently into the eggs until everything is evenly combined. Cook for another 1–2 minutes, or until the eggs are fully cooked but not dry.

Assemble the Wraps

With your eggs and veggies ready, it’s time to assemble the wraps. Take the whole wheat tortillas and lay them flat on a clean surface. Divide the egg and veggie mixture evenly among the four tortillas, spooning the mixture onto the center of each one.
Sprinkle a little shredded low-fat cheddar cheese over the egg mixture in each wrap. The warmth of the eggs will begin to melt the cheese slightly, adding a creamy and flavorful layer.

Fold and Serve

To wrap everything up, fold the sides of each tortilla inward and roll them up tightly, making sure the filling stays intact. If you prefer, you can lightly toast the wraps in a dry skillet for a minute or two on each side to give them a crisp texture and help hold them together.
Slice the wraps in half, and your simple egg and veggie breakfast wraps are ready to serve! For an added touch, you can serve these with a side of salsa, avocado slices, or even a dollop of Greek yogurt for extra creaminess.