- Sponsored By: Better 'n Eggs®
This veggie scramble wrap recipe is convenient and makes for a great grab-and-go breakfast.
2 tablespoons green onion, finely chopped
3 ounces (5 to 6 stalks) asparagus, chopped into one-half inch pieces
1/4 cup red bell pepper, chopped
1 cup (8 ounces) AllWhites®
1/8 teaspoon garlic powder
1/4 cup (1 ounce) Swiss cheese, shredded
2 (10x7 inch) multi-grain, 100 percent stone ground whole wheat wraps, cut in half crosswise
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Cook onion, asparagus and red pepper 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Reduce heat to low. Slowly add AllWhites. As AllWhites start to set use spatula to lift edge of eggs, letting uncooked eggs flow to bottom of skillet. Cook until AllWhites are set but still moist. Season with garlic powder. Stir in cheese.
Place multi-grain wraps on microwave safe plate. Cover with paper towel. Microwave on HIGH 10 to 15 seconds or until warmed. Place about 1/2 cup AllWhites mixture in center of each wrap. Fold over each side of wrap to create sandwich. Secure with toothpick.