Créé avec l’IA
Egg and Vegetable Breakfast Wrap
20 min 710 kcal par portion Moyen
Ingrédients
4 Portions
- Eggs4 pieces
- Bell Pepper1 cup
- Onion Leeks1 cup
- Tortilla Wraps4 pieces
- Olive Oil1 tablespoon
- Saltto taste none
- Pepperto taste none
Instructions
- 1
Heat the olive oil in a non-stick skillet over medium heat.
- 2
Add the sliced bell pepper and onion leeks to the skillet. Sauté for about 5 minutes until they are tender.
- 3
In a bowl, beat the eggs and season with salt and pepper to taste.
- 4
Pour the beaten eggs into the skillet with the vegetables. Stir gently and cook until the eggs are fully set.
- 5
Warm the tortilla wraps in a separate pan or microwave.
- 6
Divide the egg and vegetable mixture evenly among the four tortilla wraps.
- 7
Roll up each tortilla to enclose the filling.
- 8
Serve immediately and enjoy your Egg and Vegetable Breakfast Wrap.
