This breakfast egg wrap is a great way to start the day, it comes together in ten minutes, can be eaten at home or taken on the go! Its super customizable, you can use all sorts of veggies like spinach, broccoli, kale and even throw in sausage, bacon or vegan chorizo. Its also great topped with sour cream, extra hot honey, or siracha. It'll soon become your favorite breakfast!
Ingredients:
:1 tbsp canola/neutral oil
3 baby Bella mushrooms
1 shishito pepper
4 Cherry tomatoes
1 tsp Lemon Pepper Seasoning
1 tsp Aleppo Pepper
½ tsp Kosher Salt
2 Eggs
2 tsp hot honey
1 tbsp Swiss Cheese
1 tbsp Cheddar Cheese
1 8” inch flour tortilla
½ Avocado
Directions:
Start by mincing the mushrooms, then set aside, then finely chop the tomatoes, then mince the shishito pepper.
In a medium sauté pan on medium heat heat up 1 tablespoon of vegetable oil
Then add the minced mushrooms, Aleppo pepper, kosher salt, and lemon pepper seasoning. Allow to cook for 2 minutes.
Then add in the chopped tomatoes and minced shishito pepper to the mushrooms, and cook on medium heat for 5 minutes.
While the veggies cook, crack 2 eggs into a small bowl with 2 tsp hot honey, mix the eggs and honey.
Then add the eggs to the pan with the veggies, using a spatula stir the eggs till they are halfway cooked, and then shape and pat down the egg/veggie mixture into the shape of the pan so you have a large flat circle and lower the heat to the lowest setting.
Next sprinkle the swish and cheddar cheese over the eggs, and cover with a lid, allow the cheese to melt for a minute, then place the flour tortilla on top of the eggs, and cover,
Next with the lid on the pot, flip the contents of the pan upside down, so the tortilla with the eggs are now on the lid, then slide the tortilla with eggs back into the pan; with the tortilla now on the bottom and the eggs on top; then cover.
Next slice the half an avocado into small pieces; then uncover spread the avocado on top of the eggs, and with a spatula roll up the wrap,
And enjoy!
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