This recipe is very fitting this week, you know, containing scrambled eggs and all. Because my brain feels scrambled. I am struggling to even write this post tonight. I want bed. Badly. The only thing I want more than bed is one of these wraps, followed by bed. I am headed toward my comfy pillows shortly, friends. Have I ever told you that I sleep with four pillows? Mmm, I love pillows.
I also LOVED this wrap and I hope you all enjoy it, as well! It gave Dan and me very happy bellies a few weeks ago.
Heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add:
1 bunch green onions, thinly sliced (white and light green parts only)
2 cloves garlic, minced
1 jalapeño pepper, finely chopped
1/2 cup chopped red onion
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Cook, stirring, for 3 to 5 minutes, or until veggies are softened. Add:
1 tomato, chopped
Cook, stirring, for an additional 3 to 5 minutes.
Heat a small skillet over medium heat. Add 4 beaten eggs and cook, stirring occasionally, until eggs are scrambled. Remove from the heat and add 1/2 cup shredded cheddar cheese. Stir until the cheese is melted.
Place two 10-inch tortillas onto serving plates. Top each with:
Half of the eggs
Half of the onion-pepper mixture
Roll into a wrap and cut in half. Top with avocado slices and enjoy!