Italian pepper & egg breakfast wrap
3
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Crispy on the outside and melty on the inside, this breakfast is easy to take with you, thanks to a folding method that keeps all the fillings tucked inside. Get creative with different combos of cheeses and veggies.
Ingredients
Cooking spray
4 spray(s)
Cubanelle pepper
½ medium, seeded, thinly sliced (1/4 cup)
Low carb, high fiber tortilla wrap
1 tortilla(s)
Egg
1 item(s), large, beaten
Plum tomato
3 medium, slices, seeded
Shredded part skim mozzarella cheese
2 Tbsp
Grated Parmesan cheese
1 tsp
Black pepper
⅛ tsp
Instructions
1
Arrange the wrap on a cutting board. Cut the wrap from the center to the bottom edge.
2
Coat a small nonstick skillet with cooking spray and heat over medium. Add the sliced pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 to 4 minutes. Arrange the sliced pepper on the top-left quarter of the wrap.
3
In the same skillet, add the egg and cook, stirring, until scrambled and set, about 30 seconds. Arrange the egg on the bottom-right quarter of the wrap. Arrange the tomato on the top-right quarter of the wrap. Combine the cheeses and arrange on the bottom-left quarter. Sprinkle the black pepper over all the fillings.
4
To form the wrap into a triangle, starting from the bottom-right quarter, fold the eggs and wrap over onto the tomatoes in the top-right quarter. Continue folding the wrap over onto the top-left quarter, then onto the bottom-left quarter.
5
Wipe out the skillet if needed, then coat with cooking spray and heat over medium. Add the wrap and cook until golden on the bottom, 1½ to 2 minutes. Flip and cook until the bottom is golden and the cheeses melt, about 1 minute.
6
Serving size: 1 wrap
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.