Quick Veggie & Egg Breakfast Wrap

• 4 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 medium bell pepper, diced
• 1/2 cup fresh baby spinach, chopped
• 1/4 cup cherry tomatoes, quartered
• 1 small green onion, sliced
• 2 large whole wheat tortillas (8-inch)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• Optional: hot sauce or salsa for serving

Instructions

1. In a medium bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined and slightly frothy.
2. Heat olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and cook for 2-3 minutes until slightly softened.
3. Add chopped spinach, cherry tomatoes, and green onion to the skillet. Cook for another 1-2 minutes until spinach wilts.
4. Reduce heat to low and pour the egg mixture over the vegetables. Let it sit for 20 seconds, then gently stir with a spatula, cooking eggs into soft curds until fully cooked but still moist, about 3-4 minutes.
5. Sprinkle shredded cheddar cheese over the eggs and remove skillet from heat to let cheese melt.
6. Warm tortillas briefly in a dry pan or microwave until soft and pliable.
7. Divide the egg and veggie mixture evenly between the two tortillas, then fold in the sides and roll up tightly into wraps.
8. Serve immediately with optional hot sauce or salsa on the side for extra flavor.

Chef tips

• Use any quick-cooking vegetables you have on hand like mushrooms, zucchini, or asparagus for variety.
• For a dairy-free option, substitute milk with unsweetened almond or oat milk and use a vegan cheese.
• To make it gluten-free, swap tortillas for gluten-free wraps or large lettuce leaves.
• If prepping ahead, keep egg filling and tortillas separate and assemble wraps just before eating to prevent sogginess.