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To make the Easy Egg Cheese Tomato Breakfast Wrap, gather these key ingredients: - 4 large eggs - 1/2 cup shredded cheese (cheddar or mozzarella) - 1 large tomato, diced - 1/4 cup milk - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 2 whole wheat tortillas - 1 tablespoon olive oil You can use different cheeses to change the flavor. Here are some great choices: - Feta cheese for a tangy kick - Pepper jack for some heat - Cream cheese for creaminess - Gouda for a rich taste Feel free to add more ingredients for fun flavors: - Spinach for some greens - Bell peppers for crunch - Onions for a savory touch - Avocado for creaminess - Salsa for a spicy twist These ingredients help create a tasty breakfast wrap. Mix and match to find your favorite combo! {{ingredient_image_1}} Start by cracking the four large eggs into a medium bowl. Add in a 1/4 cup of milk. This makes the eggs creamy. Then, sprinkle in 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Use a whisk to mix everything together. Keep whisking until the mixture is frothy and smooth. This step is key for tasty eggs. Next, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once the oil is hot, pour in your egg mixture. Let it cook without stirring for about two minutes. This helps form a nice base. After that, gently stir the eggs with a spatula. As they cook, they will start to fluff up. When the eggs are halfway done, add the diced tomato and the 1/2 cup of shredded cheese. Stir until the cheese melts and the eggs are fully cooked. This should take about two to three more minutes. Now it’s time to wrap! Take one whole wheat tortilla and lay it on a plate. Spoon half of your egg mixture into the center of the tortilla. Fold the sides over the filling, then roll from the bottom up. This holds everything inside. Repeat this step with the second tortilla and the remaining filling. Finally, cut each wrap in half diagonally to serve. Enjoy your breakfast! To get fluffy scrambled eggs, whisk the eggs well. Mix in the milk, salt, and pepper. Mixing adds air and helps them puff up. Cook the eggs on medium heat. Stir gently but not too much. Let them sit for a few seconds before stirring again. This way, they stay soft and fluffy. When wrapping, lay your tortilla flat. Place the egg mixture in the center. Fold in the sides first, then roll from the bottom up. Make sure it's tight, but not too tight. This helps keep the filling inside. Use a clean plate to help you wrap well. Serve your wraps on a nice platter. Garnish with fresh basil leaves for color. You can also add a small bowl of salsa. This gives a tasty dip to enjoy with your wrap. Pair with a side of fruit for a balanced meal. Pro Tips Use Fresh Ingredients: Opt for ripe, fresh tomatoes and high-quality cheese for the best flavor in your breakfast wraps. Customize Your Cheese: Try different types of cheese, like feta or pepper jack, to add a unique twist to your wraps. Don’t Overcook the Eggs: Remove the skillet from heat when the eggs are still slightly soft; they will continue to cook in the residual heat. Experiment with Add-Ins: Feel free to add ingredients like sautéed bell peppers, spinach, or avocado for extra nutrition and taste. {{image_2}} You can easily make this wrap vegetarian. Swap out the eggs for tofu. Crumble firm tofu in the pan. Cook it just like you would the eggs. Add tomatoes and cheese for flavor. This way, you still get a tasty meal without eggs. Want to spice it up? Add a pinch of paprika or cumin to the egg mixture. You can also mix in fresh herbs. Chopped cilantro or parsley can brighten your wrap. For a kick, try red pepper flakes. These small changes can make a big difference. Not a fan of whole wheat tortillas? Try corn tortillas instead. They add a nice texture and flavor. You can also use spinach or tomato tortillas for color. Each type offers a unique twist on your breakfast wrap. Experiment with different options to find your favorite! To store your leftover wraps, first let them cool completely. Place each wrap in a clean, dry container. If you stack them, use parchment paper between each wrap. This keeps them from sticking together. Seal the container tightly with a lid. Store your wraps in the fridge for up to three days. This way, you keep their taste fresh and yummy. To reheat your wraps, you can use a microwave or a skillet. If using a microwave, unwrap the wrap and place it on a plate. Heat it for about 30 seconds to one minute. Check if it's warm all the way through. For a crispier wrap, use a skillet. Heat the skillet over medium heat. Place the wrap in the skillet and heat it for about 2-3 minutes on each side. This makes the outside nice and crispy! If you want to freeze your breakfast wraps, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Be sure to label the bag with the date. You can freeze the wraps for up to one month. When you're ready to eat them, thaw them in the fridge overnight. Then, reheat them as mentioned above. This makes meal prep easy and quick! Yes, you can make this wrap ahead of time. Cook the egg mixture and cool it. Then, store it in the fridge. When you are ready to eat, just warm it up and wrap it in the tortillas. This saves time on busy mornings. If you want to skip the eggs, you can use tofu. Crumble firm tofu to mimic the texture of scrambled eggs. You can also try chickpea flour mixed with water. This creates a tasty and healthy egg alternative. Leftovers can last for about 3 days in the fridge. Keep them in an airtight container to keep them fresh. Make sure to eat them within that time for the best taste and safety. Absolutely! You can use any cheese you like. Cheddar and mozzarella are great, but try feta or pepper jack for something different. Each cheese adds its flavor, making your wrap unique and delicious. This blog post covered how to make a tasty breakfast wrap. We talked about key ingredients, including cheese options and add-ins for more flavor. I walked you through each cooking step and shared tips for fluffy eggs and wrapping. You also learned how to store your wraps and reheat them easily. Lastly, I answered common questions about prep time and ingredient swaps. Enjoy making your wraps and feel free to customize them to your taste! Happy cooking!

Egg-Cheese-Tomato Breakfast Wrap

A delicious and nutritious breakfast wrap filled with eggs, cheese, and tomatoes.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 2
Calories 300 kcal

Ingredients
  

  • 4 large eggs
  • 0.5 cup shredded cheese (cheddar or mozzarella)
  • 1 large tomato, diced
  • 0.25 cup milk
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 whole wheat tortillas
  • 1 tablespoon olive oil
  • to taste fresh basil leaves for garnish (optional)

Instructions
 

  • In a medium bowl, crack the eggs and add the milk, salt, and pepper. Whisk well until the mixture is fully combined and frothy.
  • Heat the olive oil in a non-stick skillet over medium heat.
  • Pour the egg mixture into the skillet. Let it cook undisturbed for about 2 minutes, then begin to gently stir with a spatula, allowing the eggs to cook evenly.
  • When the eggs are about halfway cooked, add the diced tomato and shredded cheese. Continue to stir until the eggs are fully cooked and the cheese has melted (about 2-3 more minutes).
  • Remove the skillet from heat.
  • Place a tortilla on a plate. Spoon half of the egg mixture onto the center of the tortilla. Fold the sides over, then roll from the bottom up to create a wrap. Repeat with the second tortilla and remaining filling.
  • Cut each wrap in half diagonally to serve.

Notes

Serve with fresh basil and salsa for added flavor.
Keyword breakfast, cheese, eggs, tomato, wrap