Tomato Egg Breakfast Wrap
Tomato Egg Breakfast Wrap is a breakfast recipe ready in 10 min. It makes 1 serving, each 760 kcal with 29 g protein. Beginner level, 10 ingredients.
Recipe by @ananegoita, adapted and measured by Cookpath.
- 10 mintotal
- Beginnerlevel
- 760kcal a serving
- 29 gprotein
What is Tomato Egg Breakfast Wrap
Blistered cherry tomatoes and whisked eggs with mozzarella cooked in one pan, topped with a tortilla and folded with cheddar into a crisp wrap.
- Breakfast · Eggs
- Eggs
How to make Tomato Egg Breakfast Wrap
Tips from the cook
- Cook the small tomatoes until they blister, as that concentrates their sweetness.
- Spread the eggs evenly and cover the pan, so the top sets before the tortilla goes on.
- Make sure the egg is set enough before you flip, so it holds together.
- No cheddar? Any melting cheese works.
- Best eaten warm and fresh.
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Tomato Egg Breakfast Wrap substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Tortillas1 option
- Corn tortillas (check no wheat added) 1:1 by count
Split when folded as a wrap.
Eggs1 option
- Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)
Not in shakshuka, omelette, Caesar.
Chilli flakes1 option
- Leave out (optional to-taste heat) leave out (optional to-taste heat)
Mozzarella1 option
- Dairy-free mozzarella-style shreds 1:1 by weight
Caprese/fresh; stretch and browning differ.
Still contains soy and tree nuts.
Cheddar3 options
- Mozzarella or Swiss 1:1 by weight
Milder than cheddar.
Still contains dairy.
- Dairy-free cheddar-style shreds (a labelled dairy-free product) 1:1 by weight
The page says dairy-free cheese will never taste or melt like real cheese; soy/nut content varies by brand.
Still contains soy.
- Nutritional yeast 2 tbsp per 50 g
Does not melt.
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