Servings: 4
Calories: 430kcal
Ingredients
- 8 large eggs
- ½ cup milk
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 tablespoon olive oil
- 1 cup shredded sharp cheddar cheese
- ⅓ cup finely diced onion
- 2 cups broccoli florets finely chopped
- 4 whole-grain wraps 8 inches diameter
Instructions
- In a large bowl, whisk together the eggs and milk. Season to taste with salt and pepper, then fold in the cheese; set aside.
- Heat olive oil in a large nonstick skillet over medium heat. Add the onion and broccoli and saute for 5 minutes, or until broccoli is crisp-tender; season to taste with salt and pepper.
- Pour the eggs over the vegetables and stir gently until eggs are just set. Set pan aside to cool before assembling the wraps.
- Spoon a quarter of the eggs onto each wrap, spreading to cover, leaving a 1-inch border. Fold in the sides, then tightly roll up wrap from the bottom.
- Cut wraps in half, if desired, and store in meal prep containers up to 4 days. To serve, reheat to steaming.
Video
Notes
To freeze, wrap each tightly in plastic wrap, then store in a zip-top freezer bag for up to 3 months. To serve, discard plastic wrap and set wrap on a plate. Cover with a damp paper towel and microwave for 2-3 minutes, or until steaming.
Nutrition
Calories: 430kcal | Carbohydrates: 30g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 404mg | Sodium: 640mg | Potassium: 369mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1156IU | Vitamin C: 42mg | Calcium: 399mg | Iron: 3mg
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