My egg and ham breakfast wrap is another extremely flexible egg dish that I make in regular rotation using whatever I have in the house. Choose the veggies you want to use and select your favorite cheese and herbs and use your favorite tortilla. I use the Ole Extreme brand because it is a whole grain option that is low calorie, low carb, and tastes great. I like the combination of the cheddar and ham but I’ve also used chopped turkey and Swiss with equally good results. The presentation on this is really beautiful since there are plenty of colorful vegetables and herbs in the dish. I serve this a lot for brunch with a pitcher of Basic Bloody Mary Mix and let everyone make their own drinks!
To get started, mix the eggs, half and half, bell pepper, light green and white parts of the green onion and a pinch of salt and a couple of grinds of black pepper in a small bowl. Add in the diced ham. You can also use the dairy of your choice: skim milk, whole milk and heavy cream all work.
Chop the tomatoes and add to a small bowl with the green part of the onion, slat and pepper. Mix and put to the side. This will be your topping for the wrap. Next, prep the tortilla.
On each tortilla, spread half of the smashed avocado and a tablespoon of cheese. Season with salt and pepper. Time to cook the eggs. Heat a large skillet over medium heat. Spray it with cooking spray. When hot, add the egg mixture.
Stir the eggs on a regular basis creating soft curdles of egg. Scramble until your desired doneness. (2-3 minutes) Top each prepared tortilla with half the egg mixture. Top the eggs with some fresh basil and fold over the edges of the tortilla creating a wrap.
Top each wrap with the fresh tomato and green onion topping and a fresh basil leaf or two. Cut into your breakfast or brunch and enjoy.
Be sure to try some of my other favorite egg brunch recipes like:
Eggs Benedict with Blender Hollandaise & Waffles
Scrambled Eggs with Chives and Pan Fried Kielbasa
Egg & Ham Breakfast Wrap
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 ‘Ole Extreme Tortillas (or tortillas of your choice)
- ½ Avocado, smashed
- 2 Tbsp. Shredded Cheddar cheese
- 2 Campari tomatoes (or plum tomatoes), chopped
- 2 Green Onions, chopped and separated into dark green and light green & white
- 4 Eggs
- ¼ Cup Half & half
- 2 Tbsp. Red bell pepper, chopped
- ¼ Cup 98% fat free ham, diced
- Fresh Basil leaves
- Cooking Spray
- Salt & Pepper to taste
Instructions
- Mix the eggs, half and half, bell pepper, light green and white parts of the onion and a pinch of salt and a couple of grinds of black pepper. Stir in the diced ham.
- In a separate, small bowl, add the chopped tomatoes and dark green part of the chopped onion along with another pinch of salt and a couple of grinds of black pepper. Mix and put it to the side.
- On each of the tortillas, spread half of the smashed avocado and one tablespoon of cheese. Sprinkle with salt and pepper.
- Heat a large skillet over medium heat and spray it well with cooking spray. When hot, add the egg mixture and stir on a regular basis creating soft scrambled eggs. (about 2-3 minutes)
- Place half the egg mixture on each of the tortillas, top with some fresh basil and then fold over each side of the tortilla creating a little package. Top with the tomato salsa and garnish the plate with a fresh basil leaf. (Optional)
