Scrambled Egg and Veggie Wrap with Whole Wheat Tortilla

Ingredients

• Eggs 3 large
• Bell peppers and onions mix 1/2 cup
• Whole wheat tortilla 1 large
• Olive oil 1 teaspoon

Method

1. Prepare the vegetables. Wash and chop the bell peppers and onions into small, even pieces to ensure they cook quickly and evenly.
   Tip: Use a sharp knife to make chopping easier and safer.
2. Heat the olive oil. Place a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Allow it to warm for about 30 seconds.
   Tip: You’ll know the oil is ready when it shimmers slightly but does not smoke.
3. Cook the vegetables. Add the chopped bell peppers and onions to the skillet. Sauté them for about 5 minutes, stirring occasionally, until they become soft and slightly caramelized.
   Tip: Stir regularly to prevent burning and to cook the vegetables evenly.
4. Beat the eggs. While the vegetables cook, crack the 3 eggs into a bowl and whisk them until the yolks and whites are fully combined and slightly frothy.
   Tip: Add a pinch of salt and pepper if desired for extra flavor.
5. Scramble the eggs with vegetables. Pour the beaten eggs over the cooked vegetables in the skillet. Let them sit undisturbed for about 20 seconds, then gently stir and fold the eggs with a spatula until they are softly set and cooked through, about 2-3 minutes.
   Tip: Avoid overcooking to keep the eggs tender and moist.
6. Warm the tortilla. While the eggs finish cooking, warm the whole wheat tortilla in a separate dry skillet over medium heat for about 30 seconds on each side or until pliable and slightly toasted.
   Tip: Warming the tortilla makes it easier to roll without cracking.
7. Assemble the wrap. Place the scrambled egg and veggie mixture in the center of the warm tortilla. Fold the sides over and roll tightly to form a wrap.
   Tip: If desired, secure the wrap with a toothpick to hold it together.

Pro tips

• Use fresh vegetables for the best flavor and texture.
• Cook eggs gently on medium heat to avoid rubbery texture.