Roasted red pepper brings a distinct summer flavor to these breakfast wraps!
Fire-Roasted Pepper with Egg & Cheese WrapCourse: BreakfastDifficulty: Easy
2 tbsp. macadamia nut oil
4 6″ whole wheat wraps
2 cups egg substitute (8 eggs, scrambled)
1 cup shredded cheddar cheese
4 tbsp. salsa
1 jalapeño, seeded and sliced
- On a grill or over a stove burner, roast pepper, turning frequently until the outside is lightly charred, about 10 minutes. Allow it to cool. Core, seed and slice lengthwise.
- Heat macadamia nut oil in a non-stick skillet; add eggs and scramble.
- Add 1/4 of the scrambled eggs to each wrap topping each evenly with red pepper, cheese, jalapeño and salsa. Wrap and serve or sear and freeze.