I enjoy going out for breakfast, lunch and dinner. But I'm getting picky in my old age and stand firm in my belief that cooking in my own kitchen with fresh ingredients is best. We are What We Eat.
With that in mind, I keep fresh vegetables ready for the cutting board. I prefer mini-peppers of the tri-color variety. Everyone in my family loves fresh mushrooms, usually the button type. The other ingredients for this recipe can be onions of any variety and broccoli. And who doesn't like potatoes? While many people do not enjoy garlic, I always have fresh bulbs to add to nearly every recipe. The wraps in this recipe are whole wheat.
Collect all ingredients:
Begin by cutting mini-potatoes, then other vegetables putting them aside. The mini-potatoes are usually uniform in size and will grill evenly within 15 minutes. Cut them in quarters. Heat the pan to medium with oil or butter. This recipe I used grape-seed oil and a little butter. Always stay by stove while using any type of oil. Grape-seed oil is very nutritious, as well as having a very high flash-point. (It takes a longer time to create a burn fire).
Scramble your eggs and put aside. Throw in the rest of the veggies which will cook quickly. Stir frequently.
Finally add the stirred eggs mixture.
Watch ingredients, turning carefully until almost done - then add mini-tomatoes and cheese. Remove any excess oil from pan if necessary, Carefully fold 3-4 tortillas wraps near the side of pan, and add the finished grilled veggies and eggs into wraps. Top with your favorite hot sauce.
