Scrambled Egg Tortilla Wraps Aust Ww 55 Pts Recipes

Steps:

• Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
• Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
• Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

Steps:

• Warm the tortillas following the packet instructions.
• Lightly spray a non-stick saucepan with olive oil.
• Add the shallots and chili.
• Cook, stirring, over a medium heat for 2 minutes or until softened.
• Lightly beat the eggs with the milk and season to taste.
• Add to the pan.
• Stir over medium-low heat for 3 minutes or until just set.
• Place the warmed tortillas on serving plates.
• Top with the egg mixture and sprinkle with the cheese and coriander.
• Roll up to serve.

Steps:

• In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.