Egg and Vegetable Breakfast Wrap

Instructions

1. 1

   Heat the olive oil in a non-stick skillet over medium heat.

2. 2

   Add the sliced bell pepper and onion leeks to the skillet. Sauté for about 5 minutes until they are tender.

3. 3

   In a bowl, beat the eggs and season with salt and pepper to taste.

4. 4

   Pour the beaten eggs into the skillet with the vegetables. Stir gently and cook until the eggs are fully set.

5. 5

   Warm the tortilla wraps in a separate pan or microwave.

6. 6

   Divide the egg and vegetable mixture evenly among the four tortilla wraps.

7. 7

   Roll up each tortilla to enclose the filling.

8. 8

   Serve immediately and enjoy your Egg and Vegetable Breakfast Wrap.