15-Minute Veggie-Packed Breakfast Wraps

• 4 large eggs
• 1/4 cup milk
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/2 cup baby spinach, chopped
• 1/4 cup finely diced red onion
• 1/4 cup shredded cheddar cheese
• 2 large whole wheat tortillas (8-inch)
• 1 tablespoon olive oil or butter
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon garlic powder
• Optional: hot sauce or salsa for serving

Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined and slightly frothy.
2. Heat olive oil or butter in a non-stick skillet over medium heat. Add the diced bell peppers and red onion and sauté for 2-3 minutes, until they start to soften.
3. Add chopped spinach to the skillet and sauté for another 1-2 minutes until wilted.
4. Pour the egg mixture over the vegetables in the skillet. Let it sit without stirring for about 20 seconds, then gently scramble by folding the eggs over themselves until they are just cooked but still moist, about 3-4 minutes.
5. Remove the skillet from heat and sprinkle the shredded cheddar cheese over the eggs. Let it melt for a minute.
6. Warm the whole wheat tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable.
7. Divide the cheesy scrambled eggs and veggies evenly between the two tortillas, placing the filling in the center of each.
8. Fold the sides over and then roll tightly to form wraps. Slice in half if desired and serve immediately with optional hot sauce or salsa.

Chef tips

• For a dairy-free version, substitute milk with almond or oat milk and use a vegan cheese alternative.
• You can swap bell peppers and spinach with your favorite veggies such as mushrooms, zucchini, or kale based on what you have on hand.
• To save time, pre-chop vegetables and store them in the fridge for up to 2 days.
• If you prefer a protein boost, add cooked bacon, ham, or smoked sausage to the scramble.