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Crispy Breakfast Egg Wrap
Breakfast

Crispy Breakfast Egg Wrap

20 minServes 1Nutri-Score C€
from @alexcookjoy27 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • large tortilla wrapBakery1 piece
  • butterDairy5 g
  • eggs (beaten)Dairy2 pieces
  • milk (optional)Dairy20 ml
  • tomato (small, sliced)Produce1 piece
  • shredded cheese (cheddar or mozzarella)Dairy30 g
  • fresh parsley (chopped)Produce4 g
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

420kcal

Carbs
30 g
Proteins
21 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Whisk
  • lid
  • plate

step by step

Method

  1. Cook the tomatoes

    • Melt the butter in a pan over medium heat.
    • Add the tomato slices and cook for 2-3 minutes per side until slightly softened and lightly golden.
    • Season with salt and sprinkle with parsley.
    Step 1

  2. Whisk the eggs

    • In a bowl, whisk the eggs with a pinch of salt and pepper.
    • Add a splash of milk if using.
    Step 2

  3. Cook the eggs with the tortilla

    • Pour the egg mixture directly over the tomatoes in the pan and let it set slightly for 1-2 minutes.
    • Place the tortilla directly on top, cover with a lid and cook for 2-3 minutes so everything binds together.
    Step 3

  4. Flip and fill

    • Flip the whole thing using a plate so the tortilla is now on the bottom.
    • Add the shredded cheese to one half and fold into a half-moon shape.
    Step 4

  5. Crisp and serve

    • Cook for another 1-2 minutes per side until golden and crispy.
    • Slice and serve warm.
    Step 5
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