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Eggs are the heart of any good wrap, and their inclusion in Veggie Egg Wraps is vital for several reasons. As one of the most versatile ingredients, eggs serve as a significant source of high-quality protein, making them a staple in a balanced diet. Each egg contains about 6 grams of protein, alongside essential vitamins and minerals such as B12, riboflavin, and selenium. Furthermore, they contain choline, which is crucial for brain health and development.

Veggie Egg Wraps

Unleash your culinary creativity with Veggie Egg Wraps, the perfect blend of nutritious ingredients for a quick and delicious meal. Packed with protein-rich eggs and vibrant vegetables, these wraps are both satisfying and healthful, making them great for busy mornings or brunch gatherings. This article will guide you through the preparation, cooking techniques, and creative variations to customize your wraps. Transform your breakfast or brunch experience with these delightful wraps that are as tasty as they are nourishing!
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Ingredients
  

4 large eggs

1/4 cup milk (or plant-based milk)

1 cup spinach leaves, chopped

1/2 cup bell peppers, diced (any color)

1/2 cup zucchini, grated

1/4 cup red onion, finely chopped

1/2 teaspoon garlic powder

Salt and pepper, to taste

2 tablespoons olive oil

4 whole wheat tortillas

1/2 cup shredded cheese (optional, can use vegan cheese)

Salsa or avocado, for serving

Instructions
 

Prepare the Vegetables: In a medium bowl, mix the chopped spinach, diced bell peppers, grated zucchini, and finely chopped red onion. Set aside.

    Whisk the Eggs: In another bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.

      Cook the Vegetables: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the mixed vegetables and sauté for about 3-5 minutes, or until they’re tender. Remove from the skillet and set aside.

        Scramble the Eggs: In the same skillet, add another tablespoon of olive oil if needed and pour in the egg mixture. Cook, stirring gently, until the eggs are set but still creamy, about 3-4 minutes.

          Combine: Once the eggs are cooked, add the sautéed vegetables back into the skillet and gently fold them into the scrambled eggs. If using cheese, sprinkle it over the top and allow it to melt slightly.

            Assemble the Wraps: Lay each whole wheat tortilla flat and spoon an equal portion of the veggie-egg mixture onto the center of each. Roll the tortilla tightly around the filling, folding in the sides as you roll.

              Heat the Wraps (Optional): If desired, you can return the wrapped tortillas to the skillet on low heat, seam-side down, for 1-2 minutes to crisp them up slightly.

                Serve: Cut the wraps in half and serve with salsa or slices of avocado for a fresh, tasty side.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings