Mexican Breakfast Egg and Salsa Wraps

Mexican · 25 min · vegetarian, dairy-free

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Ingredients

• 8 Large eggs
• 4 Flour tortillas
• 2 Fresh tomatoes
• 1 small Red onion
• 1 bunch Fresh cilantro
• 1 Jalapeño pepper
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Method

1. Dice the tomatoes, red onion, and jalapeño finely. In a bowl, combine them with chopped cilantro, a pinch of salt, and a splash of olive oil to make fresh salsa.
2. In a non-stick skillet, heat 1 tbsp of olive oil over medium heat. Crack the eggs into a bowl, whisk, and pour into the skillet. Scramble the eggs until just set, about 3-4 minutes.
3. Warm the flour tortillas in a dry skillet or microwave for about 20 seconds.
4. Assemble the wraps by placing a quarter of the scrambled eggs on each tortilla, topping with a generous spoonful of fresh salsa, and folding the tortillas over to enclose the filling.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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