Crispy Spring Onion & Bell Pepper Egg Wrap

High Protein

A 445-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 large eggs
• 2 whole wheat tortillas (6-inch)
• 2 spring onions, thinly sliced
• 1/2 red bell pepper, finely diced
• 1/2 yellow bell pepper, finely diced
• 1/4 tsp white pepper
• Pinch of salt
• 1 tsp soy sauce (low sodium)
• 1 tsp sesame oil

Instructions

1. Prep: Finely dice the bell peppers and thinly slice the spring onions. Whisk the eggs in a bowl with a pinch of salt and white pepper.
2. Heat a non-stick pan over medium heat. Lightly spray with cooking oil.
3. Pour half of the egg mixture into the pan. As it begins to set, sprinkle with half of the diced bell peppers and sliced spring onions. Gently scramble until cooked through but still moist.
4. Place a whole wheat tortilla over the scrambled eggs in the pan. Press down lightly to adhere. Cook for 1-2 minutes until the tortilla is slightly golden and crispy on the bottom.
5. Carefully flip the tortilla with the egg side up. Drizzle with 1/2 tsp soy sauce and 1/2 tsp sesame oil. Fold or roll the wrap.
6. Repeat for the second serving.
7. Serve immediately and enjoy the crispy texture.