Egg and Tomato Breakfast Wrap

Instructions

1. 1

   Crack the 4 large eggs into a bowl and whisk them together with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

3. 3

   Pour the whisked eggs into the skillet and cook, stirring gently, until they are just set. Remove from heat.

4. 4

   Dice the 2 medium tomatoes and add them to the cooked eggs, stirring to combine.

5. 5

   Lay out the 4 whole wheat tortillas on a flat surface.

6. 6

   Divide the egg and tomato mixture evenly among the tortillas.

7. 7

   Sprinkle 1/2 cup of shredded cheddar cheese evenly over the egg and tomato mixture on each tortilla.

8. 8

   Roll up each tortilla tightly to form a wrap.

9. 9

   Serve the wraps warm, and enjoy your Egg and Tomato Breakfast Wrap!