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Breakfast to Go: Egg Wrap

By Jenny |

egg sandwich rol

If you’ve been following me here, you know by now that I am desperate to get my kids to eat eggs. Earlier this week I whisked a single egg, fried it up like a thin crepe, wrapped it in a tortilla, and slliced in half. One for each daughter. It was rejected twice. (Maybe I should’ve gone bacon in there, too.) I have however improved upon it for myself and love that I can wrap it in foil and take it to go. Here’s exactly how you do it:

Heat cast iron or nonstick pan to medium-high heat. Coat lightly with cooking spray and add one whole wheat flour tortilla. Flip after 30 seconds and heat up on the other side, another 30. Meanwhile, whisk together one egg, some snipped chives, and a few shavings of fresh parm. Add to pan, tilting pan to make it thin and crepe like. Flip like a pancake and put on top of tortilla. Roll up and slice down the middle. Wrap in foil and get going.

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About Jenny



Jenny Rosenstrach contributes to the blog, Dinner: A Love Story, the website devoted to family dinner, and is the author of the upcoming book Dinner: A Love Story (Ecco, 2010) Previously, she was a food blogger for Babble.

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0 thoughts on “Breakfast to Go: Egg Wrap

  1. Sarah says:

    I love this recipe – so easy and delicious. I think breakfast is the hardest meal to make!!

    1. Jenny says:

      let me know if it works on your kids!

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