Scrambled Egg Wrap

Step 1

Crack the 3 eggs into a small bowl, add 0.25 teaspoon salt and a pinch of pepper, and whisk with a fork until the yolks and whites are completely combined and uniform in color.

Step 2

Place a non-stick skillet over medium heat and add 1 tablespoon butter, tilting the pan to coat the bottom evenly as the butter melts, about 45 seconds.

Step 3

Pour the egg mixture into the hot skillet and let it sit untouched for 10 seconds, then push the eggs gently from the edge toward the center with a rubber spatula, tilting the pan so uncooked egg flows to the hot surface.

Step 4

Continue pushing cooked egg toward the center and tilting the pan every 10 seconds until large, soft curds form and no liquid egg remains visible, about 2–3 minutes total.

Step 5

Sprinkle 0.25 cup shredded cheddar cheese over the warm eggs, remove the skillet from heat, and let sit for 15 seconds until the cheese begins to melt.

Step 6

Place the 8-inch flour tortilla directly over a gas flame or burner for 3 seconds per side to warm it and make it pliable, turning once with tongs.

Step 7

Lay the warm tortilla flat on a plate and spoon the scrambled eggs and melted cheese into the center in a line across the width of the tortilla.

Step 8

Fold the bottom third of the tortilla up and over the eggs, then fold one side in, then the other, enclosing the filling in a neat packet.

Step 9

If using fresh herbs or salsa, place them on top of the wrap or serve on the side for dipping, then eat immediately while warm.