Frog Prince and I have been making strides towards eating less carb-heavy breakfasts. One recipe that showed up on my Friday Favorite Finds a few weeks ago was a yummy looking breakfast wrap. Since we had a few whole wheat tortillas left over, we made this quick and easy breakfast to use them up.
We greatly enjoyed this breakfast wrap - it will be on our breakfast menu again!
Potato Pepper and Egg Breakfast Wraps - Inspired by Sing for Your Supper
2 medium potatoes, peeled and cubed
1/2 T minced onion
1/8 C milk
salt and pepper, to taste
1/2 red bell pepper, diced
1/8 C extra sharp cheddar cheese
2 whole wheat tortillas
Begin by dicing up the potatoes.
Then, place the potatoes in a large skillet, add water until potatoes are covered. Sprinkle with sea salt.
Bring to a boil and boil the potatoes for ~7 minutes, until potatoes are tender.
Drain the potatoes.
In the same skillet, add the diced bell pepper, a little olive oil (if needed), and diced/minced onion.
Saute about 5 minutes. Then, add back in the potatoes.
Cook until potatoes are lightly browned on each side.
Lightly beat together the two eggs and milk. Then, in a second skillet, scramble up the two eggs/milk mixture. Season with salt and pepper, as desired.
When the eggs are set, sprinkle cheese over the top and allow the heat from the eggs to melt the cheese.
Meanwhile, wrap the tortillas in a moist paper towel. Then, microwave them for about 15-20 seconds, until warmed and flexible.
Divide the potato and egg mixtures in half. Place half the potato pepper mixture in the center of each tortilla; top with half of the scrambled eggs.
Carefully fold the sides of the tortilla in to cover the egg mixture. Use a toothpick to secure the wrap, if needed.
Just remove that toothpick before eating :)
Linked to: Saturday Swap, Your Recipe, My Kitchen, Mangia Mondays, What's Cooking Thursday