Spinach & Egg Breakfast Wraps
Soft scrambled eggs, spinach and a little cheese tucked into warm tortillas.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Wilt the spinach first and let any released water evaporate before adding the eggs. A dry filling is easier to wrap and keeps the tortillas from tearing.
Ingredients
- 4 large eggs
- 1 tbsp milk, optional
- 1 tsp olive oil
- 2 cups baby spinach
- 2 medium tortillas
- ¼ cup shredded cheddar
- Salt and black pepper
How to make it
Whisk eggs, optional milk, salt and pepper.
Heat oil in a nonstick skillet and cook spinach until wilted.
Reduce heat. Add beaten eggs and stir slowly until fully set.
Warm tortillas, then divide eggs and spinach between them.
Scatter cheddar on top, fold edges and roll to serve.
Kitchen notes & substitutions
Keep the heat gentle
Fold the eggs slowly over medium-low heat and cook until set, with no liquid egg remaining.
A useful variation
Add salsa or sliced tomato. Cook eggs gently to prevent dry, rubbery curds.
Storage & making ahead
Refrigerate cooked wraps promptly up to 3–4 days and reheat thoroughly to 165°F.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I meal prep these?
Yes. Cool promptly, wrap individually and refrigerate. Add fresh vegetables after reheating.
Spinach & Egg Breakfast Wraps
Soft scrambled eggs, spinach and a little cheese tucked into warm tortillas.
Ingredients
Instructions
- Whisk eggs, optional milk, salt and pepper.
- Heat oil in a nonstick skillet and cook spinach until wilted.
- Reduce heat. Add beaten eggs and stir slowly until fully set.
- Warm tortillas, then divide eggs and spinach between them.
- Scatter cheddar on top, fold edges and roll to serve.
Sample recipe, not yet kitchen-tested. Image illustrative.
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