Scrambled Egg Wraps
Recipe by: Taste of Home Magazine
This tasty morning meal will fill your family up with protein and veggies. Try using flavored wraps to jazz things up.—Jane Shapton, Irvine, CA
Ingredients
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 2 teaspoons canola oil
- 5 plum tomatoes, seeded and chopped
- 6 Eggland’s Best Eggs (large)
- 1/2 cup soy milk
- 1/4 teaspoon salt
- 6 flour tortillas (8 in.), warmed
Preparation
In a large nonstick skillet, saute peppers in oil until tender.
Add tomatoes and saute 1-2 minutes longer.
Meanwhile, in a large bowl, whisk the eggs, soy milk and salt.
Reduce heat to medium and add egg mixture to skillet.
Cook and stir until eggs are completely set.
Spoon 2/3 cup mixture down the center of each tortilla and roll up.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 329 |
| Fat | 10 g |
| Saturated Fat | 5 g |
| Cholesterol | 175 mg |
| Sodium | 501 mg |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Protein | 14 g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!