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In recent years, the trend for healthy, homemade breakfasts has surged, as more people recognize the importance of starting their day with nutritious meals. Breakfast is often touted as the most important meal of the day, and for good reason. It fuels our bodies after a night of fasting, providing the essential energy and nutrients we need to tackle our daily tasks. Among the myriad of breakfast options available, Savory Egg and Vegetable Breakfast Wraps stand out as a quick, nutritious choice that can easily fit into any busy lifestyle.

Savory Egg and Vegetable Breakfast Wraps

Start your day off right with Savory Egg and Vegetable Breakfast Wraps, the perfect blend of nutrition and flavor. Packed with protein-rich eggs and vibrant vegetables, these wraps are quick to prepare and customizable for any dietary preference. Ideal for busy mornings, you can whip them up in minutes and enjoy a delicious, satisfying meal. Explore this versatile recipe that makes healthy eating easy, whether you're at home or on the go!
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Ingredients
  

4 large eggs

1/4 cup milk

1 tablespoon olive oil

1/2 cup bell peppers, diced (mix of red and green for color)

1/2 cup fresh spinach, roughly chopped

1/4 cup red onion, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

4 whole wheat or spinach tortillas

1/2 cup shredded cheese (cheddar or your choice)

Fresh salsa or hot sauce (for serving, optional)

Instructions
 

Prep the Veggies: Begin by washing your bell peppers, spinach, and red onion. Dice the bell peppers into small pieces and finely chop the red onion to ensure they cook evenly. Roughly chop the spinach and set all the vegetables aside for later use.

    Whisk the Eggs: In a medium-sized bowl, crack the eggs and add the milk, garlic powder, paprika, salt, and pepper. Use a fork or whisk to mix everything together until fully combined. Set the egg mixture aside.

      Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced bell peppers and chopped red onion. Sauté the vegetables for about 3-4 minutes until they begin to soften and release their flavors.

        Add Spinach: Stir in the chopped spinach and cook for an additional 1-2 minutes or until the spinach is wilted. Once cooked, gently push the vegetable mixture to one side of the skillet to make room for the eggs.

          Scramble the Eggs: Pour the whisked egg mixture into the empty side of the skillet. Let the eggs cook undisturbed for about 1 minute, then use a spatula to gently stir and combine with the sautéed vegetables. Cook for an additional 2-3 minutes until the eggs are fully scrambled and cooked to your preference.

            Add Cheese: When the eggs are cooked, sprinkle the shredded cheese evenly over the top of the mixture in the skillet. Allow the cheese to melt slightly for about a minute before removing the skillet from heat.

              Assemble the Wraps: To make the tortillas easier to handle, warm them briefly in a separate pan or microwave for 20 seconds until they become pliable. Spoon the egg and vegetable mixture evenly onto the center of each tortilla. Carefully fold the sides in and roll them up tightly to form a wrap.

                Serve: Optionally, slice the wraps in half diagonally for easier handling. Serve with fresh salsa or your favorite hot sauce on the side for an added flavor kick.

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