Prosciutto Egg Breakfast Wrap
Warm flour tortilla filled with scrambled or fried eggs and prosciutto, assembled with swappable proteins, vegetables, and condiments. Quick handheld breakfast that comes together in minutes.
Ingredients
Method
Dice bell pepper and onion if using. Shred cheese, measure salsa, and slice avocado. Gather all filling ingredients within reach.
Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add prosciutto if using and cook 1–2 minutes until edges crisp; remove to a plate.
In the same skillet, add bell pepper and onion if using; sauté 2–3 minutes until soft. Pour beaten eggs into the skillet, season with salt and pepper, and scramble until just set, about 3–4 minutes, stirring gently.
While eggs cook, warm the flour tortilla directly over the burner flame for 10 seconds per side, or in a dry skillet for 20 seconds per side, until pliable.
Lay the warm tortilla on a plate. Layer spinach (if using), then cooked eggs, prosciutto, cheese, avocado, and salsa in the center third.
Fold or roll the tortilla tightly to enclose filling. Serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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