Shungiku Microgreens and Egg Breakfast Wrap

Ingredients

• 4 eggs

• 1 cup shungiku microgreens

• 1/4 cup milk

• 1 tablespoon butter

• 2 whole wheat tortillas

• Salt and pepper to taste

• 1/4 cup shredded cheese (optional)

Instructions

• 1

  In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

• 2

  In a non-stick skillet, melt butter over medium heat, then pour in the egg mixture, stirring gently until scrambled and cooked through.

• 3

  Add the shungiku microgreens and cook for an additional minute until wilted.

• 4

  Divide the scrambled eggs between the two tortillas and sprinkle with cheese if desired.

• 5

  Roll up the tortillas tightly, slice in half, and serve warm.

Sources & Chef Credits