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Scrambled Egg Wraps Recipe

Scrambled Egg Wraps Ingredients

  • Scrambled Egg Wraps Recipe
    Scrambled Egg Wraps Recipe

    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

How to make Scrambled Egg Wraps

  • 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.
  • Scrambled Egg Wraps is ready to serve.

6 Servings
Prep/Total Time: 20 min.

Scrambled Omelette Recipe

Scrambled Omelette Ingredients:

Scrambled Omelette Recipe
Scrambled Omelette Recipe
  • 2 egg whites or egg substitute
  • ½ of a medium-sized green bell pepper, diced
  • 2 tbsp. salsa
  • 2 tbsp. fat-free shredded cheddar cheese
  • ¼ c. mushroom slices
  • 1 tbsp. skim milk

How to make Scrambled Omelette:

  • Beat egg whites and tbsp. of milk in medium bowl with whisk.
  • Mix all other ingredients into egg mixture with fork.
  • Pour mixture into small non-stick skillet and cook on stove over medium heat until bubbly on top.
  • Scramble the mixture until hot and egg whites are solid.

Scrambled Eggs Recipe

Scrambled Eggs Ingredients:

Scrambled Eggs Recipe
Scrambled Eggs Recipe
  • 8 eggs
  • ½ cup whole milk
  • 2 Tbsp clarified butter or whole butter
  • Salt and ground white pepper, to taste

How to make Scrambled Eggs:

  • Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
  • Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
  • Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
  • When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
  • With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
  • Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it. (See note.)
  • Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.