Breakfast Fold-Over

• INGREDIENTS:
  • Whole wheat flour tortilla (medium to large)
  • 1-2 eggs
  • 1/2 cup peppers, onions, mushrooms – sliced and diced (I used a frozen blend)
  • 1 small handful of shredded cheese
  • Olive oil
  • OPTIONAL ADDITIONS: sausage, bacon, avocado, salsa
• DIRECTIONS:
  1. Toast your tortillas in the pan – just to warm up! (Maybe 30 seconds each side)
  2. Add olive oil to the pan; cook your peppers, onions, and mushrooms until onions are opaque – 4-5 minutes
  3. Remove from pan, scramble eggs (add a little cheese if you would like!). Remove the eggs from the pan.
  4. Cut a slice in the tortilla – imagine the tortilla is a clock, you will cut along the 6 o o’clock line. Cut up to the middle of the tortilla and stop. Now, imagine the tortilla is in 4ths.
  5. Assemble your fold-up, place eggs in one fourth, then veggies in one fourth, and cheese in the last third. I start at the bottom left quarter, and go around. At the end, your bottom right quarter will be empty. Now fold! Start bottom left and fold over on each other.
  6. Toast your tortilla – place flap side down- toast for 1 min and then flip to other side
  7. Remove from heat, top with salsa (or chipotle hot sauce!) – Enjoy!
• TIPS: Don’t over stuff your tortilla. When I first did this, I put SO much in the tortilla that when I folded, I lost ingredients! Also, if you want to save time and scramble up the veggies, eggs, and cheese, you can definitely do that, and still add to each quarter as described above- you do not have to keep them separate to make this delicious.
• Pros: This is basically a breakfast burrito! I loved these. They were easy and quick to make. I made 4 for breakfast for the week, and they were perfect. These are an easy way to get a serving of veggies and protein first thing in the morning. One tip for meal prep is to wrap the fold-up in a paper towel when you put them in the fridge, so you can warm them up in the microwave without having to use a plate, and take it in the car or on the road with you!
• Cons: I had a difficult time finding large, sturdy corn tortillas, so this does have some amount of processed flour. I choose whole wheat to try and get some whole grains in, but if you are needing a gluten free option, this recipe may be difficult!

Inspired by cooking trends (HalfBakedHarvest)