Healthy Italian Breakfast Wraps Recipe Foodcom

Steps:

• In a large skillet, cook sausage, pepper, onion and tomato over medium heat until meat is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain and return to pan., In a small bowl, whisk eggs and egg whites until blended. Add egg mixture to sausage. Cook and stir until eggs are thickened and no liquid egg remains. Add spinach; cook and stir just until wilted., Spoon 3/4 cup egg mixture across center of each tortilla; top with about 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.

Steps:

• Cook the bacon until crisp in a heavy skillet. Remove bacon and wipe out skillet with a paper towel. Add in the sliced mushrooms and saute until nicely browned. Add in chopped onion and jalapeno pepper.
• Beat the eggs with the yogurt and pour over cooked vegetables. Using a spatula push the uncooked portions of the egg to the center of the pan. Cook until eggs are set. Season to taste with salt and pepper.
• Microwave the wraps for 10 to 15 seconds. Divide the egg mixture between the wraps, top with crisped bacon and spinach leaves. Wrap burrito style, secure with a toothpick and serve.

Steps:

• Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
• Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
• Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

Steps:

• Heat a non-stick skillet over medium heat. Add olive oil, garlic, bacon, and shallots. Saute for 2 minutes.
• Add all other vegetables, salt and pepper, and saute for 6-8 minutes, until vegetables are softened to your liking.
• In a small bowl, beat egg substitute, water, and Italian seasoning.
• Add egg mixture to skillet, and let it set for 3-5 minutes, almost like you are making a frittata.
• When the mixture is starting to solidify through the middle, begin to scramble gently, and continue until eggs are cooked through.
• Add tomatoes and mozzarella cheese, and cook until cheese is melted. Serve in tortillas, and top with parmesan if desired.

Steps:

• Heat frying pan, and coat with cooking spray or oil.
• Beat together eggs, ham, and green pepper. Add to frying pan, and scramble cook. When almost cooked top with cheese. Cook until cheese is melted.
• Meanwhile soften the tortillas on a hot dry frying pan. You can use just one for a big wrap or use 2 for 2 smaller wraps.
• Remove tortillas from heat and top with egg and roll up burrito style. Fold in sides and roll up or you can leave one side open and roll up.
• Serve alone or with hashbrowns or rice.

Steps:

• Press spinach into several paper towels to drain, and repeat again.
• In a medium bowl, combine the first 4 ingredients, plus 1 (8 ounce package Italian cheese blend and mix well.
• Lay all tortillas out on counter and place 1/4 cup of mixture in each tortilla.
• Roll up tightly and arrange seam side down in greased 9x13 inch baking pan.
• Using same bowl, combine stewed tomatoes, tomato sauce, Italian seasoning, salt, and basil. Spoon mixture over the tortillas.
• Sprinkle with remaining Italian cheese.
• Bake uncovered at 350 degrees for 30 minutes.
• Remove from oven & sprinkle parmesan cheese over top and return to oven for 5 minutes, or till cheese melts.

Steps:

• In a bowl, whisk the eggs, milk and pepper.
• In a large skillet, heat oil.
• Add egg mixture and cook and stir over medium heat until eggs are completely set.
• Stir in cheese and ham.
• Spoon egg mixture down the center of each tortilla and roll up.
• Serve immediately, or wrap in plastic wrap and freeze in a resealable freezer bag.
• To use frozen wraps: Thaw in the refrigerator overnight.
• Remove plastic wrap and wrap tortilla in a moist microwave-safe paper towel.
• Microwave on high for 30-60 seconds or until heated through.
• Serve immediately.