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Scrambled Egg Wraps

 Scrambled Egg Wraps
This tasty morning meal will fill your family up with protein and veggies. Try using flavored wraps to jazz things up. —Jane Shapton, Irvine, California
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons canola oil
  • 5 plum tomatoes, seeded and chopped
  • 6 eggs
  • 1/2 cup soy milk
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), warmed

Directions

  • In a large nonstick skillet, saute peppers in oil until tender. Add
  • tomatoes; saute 1-2 minutes longer.
  • Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce
  • heat to medium; add egg mixture to skillet. Cook and stir until eggs
  • are completely set. Spoon 2/3 cup mixture down the center of each
  • tortilla; roll up. Yield: 6 servings.
Nutritional Facts: 1 wrap equals 258 calories, 10 g fat (2 g saturated fat), 212 mg cholesterol, 427 mg sodium, 30 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.