Breakfast Scramble Wraps

1. 1
   prep · ~1 min

   Whisk the eggs.

   1.Crack 8 eggs into a medium mixing bowl.

   2.Add 2 tbsp milk and a pinch of black pepper.

   3.Whisk vigorously until completely blended and slightly frothy, about 30 seconds.
2. 2
   saute · ~4 min

   Sauté the vegetables.

   1.Melt butter in a non-stick skillet over medium heat.

   2.Add diced bell pepper and onion. Sprinkle with 0.25 tsp salt.

   3.Cook, stirring occasionally, until softened and onions turn translucent, about 3 to 4 minutes.

   TIPDon't let the onions brown — medium heat keeps them sweet.
3. 3
   saute · ~3 min

   Scramble the eggs.

   1.Pour the whisked eggs into the skillet with the vegetables.

   2.Let the eggs set for 20 seconds, then gently push from edges to center with a spatula.

   3.Continue folding and stirring until eggs are just set but still glossy, about 2 to 3 minutes.

   4.Sprinkle remaining 0.25 tsp salt and shredded cheddar cheese over the top.

   TIPRemove from heat when eggs are still slightly soft — carryover cooking finishes them.
4. 4
   assemble · ~2 min

   Warm the tortillas and assemble wraps.

   1.Warm flour tortillas on a dry skillet for 20 seconds per side, or microwave for 15 seconds.

   2.Spoon the cheesy scrambled egg mixture down the center of each tortilla.

   3.Fold the sides in, then roll tightly into a wrap.

   TIPWarming tortillas makes them pliable and prevents tearing.
5. 5
   serve

   Slice and serve immediately.

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