Description
Warm breakfast wraps filled with fluffy scrambled eggs, basil pesto, mozzarella, cheddar, spinach, and red onion, then toasted until golden and melty.
Ingredients
Scale
- 4 large 8-inch flour tortillas
- 8 large eggs
- 2 tablespoons milk
- 1/3 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 cup baby spinach, roughly chopped
- 1/4 cup red onion, finely diced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat a large nonstick skillet over medium heat for about 1 minute.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth and slightly frothy.
- Add the butter to the skillet. Once melted, cook the red onion and spinach for 2 to 3 minutes, stirring often, until the onion softens and the spinach wilts.
- Pour in the egg mixture and cook gently, stirring with a spatula, for 2 to 3 minutes until the eggs are softly set.
- Lay the tortillas on a clean surface and spread about 1 tablespoon plus 1 teaspoon of pesto over each tortilla, leaving a small border around the edges.
- Divide the egg mixture evenly among the tortillas, then top evenly with the mozzarella and cheddar.
- Fold in the sides of each tortilla and roll tightly into wraps.
- Place the wraps back in the skillet seam-side down and cook for 1 to 2 minutes per side, until golden and lightly crisp and the cheese is melted.
- Let the wraps rest for 1 minute, then slice in half and serve warm.
Notes
- Warm the tortillas slightly before rolling if they feel stiff.
- Do not overcook the eggs, they will continue to cook a little inside the wraps.
- A skillet gives the best crisp texture when reheating leftovers.
- You can prep the egg filling ahead and assemble the wraps later.
