Prep time
5 min
This breakfast cooks up in a few minutes. Prepare vegetables the night before to cut down on prep time. Or make the egg mixture the night before, and warm it up on a tortilla in the morning. So simple, so good!
Cook time
3 min
Servings
1
Prep time
5 min
Cook time
3 min
Servings
1
Ingredients
- 1 egg or 2 egg whites
- 30 mL (2 tbsp) diced red bell pepper
- 30 mL (2 tbsp) grated zucchini or carrot
- Pinch of ground black pepper
- 1 small whole grain flour tortilla
- 15 mL (1 tbsp) grated lower fat old Cheddar or Swiss cheese
Directions
- In a small bowl, beat together egg, red pepper, zucchini and pepper with a fork.
- Spray a small non-stick skillet with cooking spray and place on medium heat. Pour egg mixture into the pan, swirling it to coat evenly. Let cook for about 2 minutes or until edge is light golden.
- Using a spatula, lift around edges, flip egg over, and cook for another 30 seconds or until set and light golden.
- Slide egg onto flour tortilla and sprinkle with cheese. Roll up and enjoy!
Tips
- Invite your little chefs to the kitchen to whisk the egg. Older kids can dice red pepper and grate zucchini.
- Switch it up! There are endless combinations of vegetables and cheese to make this a whole new wrap.
- Shortcut version: Spray small microwaveable dinner plate with cooking oil. Pour egg mixture into the centre of the plate. Place in microwave and cook on high for 30-second intervals until set.
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