Egg and Cheese Tortilla Wrap
Simply Delicious Recipes cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Filip De Snoeck on SeeMeCook
A quick breakfast wrap made by cooking beaten eggs around a wheat tortilla, then rolling it around shredded mozzarella. The outside is cooked until golden and crisp, with melted cheese inside.
- Time
- 15 minutes
- Cuisine
- American
Ingredients
- 50 g
- 125 g
Weights are estimates. Together, the ingredients weigh about 275 g before cooking, which is about 275 g per serving.
Steps
Lightly grease a frying pan with vegetable oil, then heat it over medium-low heat.
Beat the eggs with salt in a bowl until combined.
Pour the egg mixture into the slightly heated pan and spread it evenly.
Place the wheat tortilla on top of the eggs, then immediately flip it so both sides are coated with egg mixture.
Cover the pan with a lid and cook until the eggs are completely set.
Carefully flip the tortilla so the tortilla side faces down against the pan.
Sprinkle the shredded mozzarella over about two-thirds of the tortilla.
Using a spatula, carefully roll the tortilla up, enclosing the cheese inside.
Cook the wrap, turning it onto different sides, until golden brown and crispy on the outside and the cheese is melted inside.
Transfer the wrap to a cutting board, slice into portions, and serve hot.
Notes
The source does not specify exact egg count within its 2–3 range, oil quantity, or cooking durations.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 629
- Protein
- 42 g
- Carbs
- 29 g
- Fat
- 38 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
