Crispy Chili Oil Egg Wrap

Ingredients

• 4 eggs
• 1 tortilla wrap
• salt (To taste)
• black pepper (To taste)
• 0.25 cup mozzarella and cheddar cheese (Shredded; the source specifies a mozzarella-and-cheddar mixture)
• baby tomatoes (Sliced; amount not specified)
• spinach (Amount not specified)
• 1 tbsp chili oil
• 1 tbsp olive oil
• hot sauce (For serving; amount not specified)

Steps

1. 1

   Crack the eggs into a bowl. Add salt and pepper to taste, then whisk until well combined.

2. 2

   Heat a nonstick skillet and add the olive oil and chili oil.

3. 3

   Add the sliced baby tomatoes and spinach to the skillet. Sauté for 30 seconds.

4. 4

   Pour in the egg mixture. Cook over medium-low heat until the eggs are set.

5. 5

   Place the tortilla wrap on top of the cooked eggs, then carefully flip the wrap and egg mixture.

6. 6

   Add the shredded mozzarella-cheddar cheese and hot sauce on top.

7. 7

   Fold the wrap and serve warm.

Notes

The source does not specify the amounts of baby tomatoes or spinach, the cooking time beyond 30 seconds for sautéing, or the exact skillet temperature. It also says to add "oil" and chili oil in the method; the listed olive oil is treated as the specified oil.

Nutrition per serving

• breakfast
• snack
• egg dish
• wrap
• vegetarian
• quick meal
• stovetop
• spicy