15-Minute Veggie-Powered Breakfast Wrap

• 2 large eggs
• 1/4 cup milk
• 1/2 cup baby spinach, chopped
• 1/4 cup red bell pepper, finely diced
• 1/4 cup yellow onion, finely diced
• 1 small garlic clove, minced
• 1 tablespoon olive oil
• 2 whole wheat tortillas (8-inch size)
• 1/4 cup shredded cheddar cheese
• Salt and black pepper to taste
• 1/4 teaspoon smoked paprika
• Optional: hot sauce or salsa for serving

Instructions

1. In a small bowl, whisk together eggs, milk, salt, black pepper, and smoked paprika until fully blended.
2. Heat olive oil in a non-stick skillet over medium heat. Add diced onion, bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until vegetables are soft and fragrant.
3. Add chopped spinach to the skillet and cook for another 1 minute until wilted.
4. Pour the egg mixture over the sautéed veggies in the skillet. Let it sit undisturbed for about 20 seconds, then gently scramble the eggs and veggies together until fully cooked but still moist, approximately 2-3 minutes.
5. Warm the whole wheat tortillas in a separate pan or microwave until pliable, about 20 seconds each.
6. Divide the scrambled egg and veggie mixture evenly between the two tortillas. Sprinkle shredded cheddar cheese on top.
7. Fold the tortillas into wraps by folding in the sides, then rolling from the bottom up to enclose the filling.
8. Optional: serve with hot sauce or salsa on the side for an added kick.

Chef tips

• Use fresh baby spinach for a milder flavor; substitute with kale for a more robust taste but cook a bit longer to soften.
• For dairy-free option, swap milk with unsweetened almond or oat milk and use dairy-free cheese or omit cheese completely.
• If you prefer a spicier wrap, add diced jalapeño or a pinch of cayenne pepper to the veggie sauté.
• Make ahead tip: scramble the eggs and veggies in the morning and wrap in tortillas for a quick grab-and-go breakfast. Wraps can be gently reheated in a pan or microwave.