Breakfast Wrap

Last Updated on June 3, 2015 by Chef Mireille

Blogging Marathon #21
Theme: Sandwiches and Wraps

Full of veggies and protein rich eggs, this is a healthy way to start your day.

(click here for printable recipe)
Ingredients:
2 teaspoons oil
2 eggs (vegetarians can substitute firm tofu, crumbled)
1/2 teaspoon paprika
1/4 teaspoon red chile pepper (cayenne)
1 tablespoon parsley, finely chopped
salt, to taste
a few baby spinach leaves
a few slices of tomato, thinly sliced
1 tablespoon broccoli slaw (available in salad section of market – combo of grated broccoli stems and carrots)
a few slices of your favorite cheese (I used Edam)
1 store bought wrap

In a small bowl, whisk together the eggs, paprika, cayenne, parsley and salt.
In a skillet, melt 2 teaspoons of butter.  Add the egg mixture.  After 1 minute, start to break up the eggs with the spatula to make scrambled eggs for 1 more minute, until the eggs are cooked.

Set up a wrap on a plate.  Place the scrambled eggs on top.  Add a few spinach leaves and then the broccoli slaw.  Add the sliced tomato on top and then the cheese.  Roll to form a stuffed wrap.

Place in toaster oven or sandwich press, seam side down, for 5 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Sending to Cooking Up Nice’ Sandwich & Burger event

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Chef Mireille 
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