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12-Minute Veggie Egg Wrap

Fast, protein-packed breakfast wrap with eggs, sautéed veggies, and melty cheese.
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Prep Time 3 minutes
Cook Time 9 minutes
Total Time 12 minutes
Servings: 1 wrap
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Wrap
  • 1 large tortilla 8–10 inch
  • 2 eggs
  • 1 tbsp milk optional, for softer eggs
Veggies + Seasoning
  • 1 tsp olive oil
  • 1/4 cup bell pepper diced
  • 2 tbsp onion diced (optional)
  • 1 cup spinach packed
  • 1/4 tsp salt to taste
  • 1/8 tsp black pepper to taste
Cheese
  • 1/4 cup shredded cheese cheddar or mozzarella

Equipment

  • Nonstick skillet
  • Mixing bowl

Method
 

  1. Heat olive oil in a skillet over medium heat. Sauté bell pepper and onion for 2–3 minutes.
  2. Add spinach and cook 30 seconds until just wilted.
  3. Whisk eggs with milk (optional), salt, and pepper. Pour into the skillet and cook gently until softly set, 2–3 minutes.
  4. Warm the tortilla briefly, add the egg mixture and cheese, then wrap tightly. Serve right away.

Notes

Notes:
Don’t overcook the eggs—soft eggs make a better wrap. Add salsa or Greek yogurt for extra flavor.