Simple Egg Wraps Food

BREAKFAST EGG WRAPS

Steps:

• Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
• Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.

EASY EGG WRAPS

Steps:

• Heat a small skillet over medium heat. Grease with butter or oil.
• In a bowl, crack one egg and mix well with a fork.
• Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan.
• Let cook 30 seconds. (Sprinkle with seasonings if desired)
• Carefully flip with a large spatula and let cook another 30 seconds.
• Remove from pan and repeat with as many eggs as desired.
• Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

SIMPLE EGG WRAPS

Steps:

• Whisk eggs, water, salt and pepper.Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium-high heat. Pour in half of the egg mixture to form a thin layer along the bottom of the skillet. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. When egg is cooked, remove to a cutting board or plate for assembly. Cook the rest of the egg mixture.
• Layer cheese, spinach, avocado, and ham down the centre of the egg omelette.
• Roll the egg omelette like a wrap, cut in half, and enjoy!

EGG ROLL WRAPPERS

Steps:

• In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
• Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
• Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

EASY EGG WRAPS

Steps:

• Beat eggs with a little bit of milk to thin it out, like you are going to make with scrambled eggs.
• Season with salt and pepper to taste Pour mixture into large heated skillet that has been sprayed with cooking spray and lay green onions or whatever else you'd like on top of cooking egg mixture WITHOUT STIRRING, let eggs cook for a little, NOT to the point where the eggs begin to look cook on top (If i had to guess it is about a minute or so) Take a large burrito size tortilla and place it directly on top of the cooking egg mixture Press down on all edges and middle so egg mixture still cooks and sticks to the tortilla.
• (Use a spatula to do this) After another minute or so, when you think the egg mixture is fully cooked and stuck onto the tortilla, take the spatula and slowly lift up around the edges and flip the tortilla over on the skillet.
• Let cook for another 15-30 seconds, depending on if you like it crispy or soft.
• Take off tortilla and add whatever stuffing you want, and either roll it up or make a burrito.

BREAKFAST WRAPS

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

SCRAMBLED EGG WRAP

Steps:

• In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
• Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
• Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.