Breakfast Wrap with a side of potatoes
I am always looking for a different but healthy breakfast option for my son. If he had his way, we would have doughnuts, muffins, pancakes and waffles every morning. Typically we stick to the basics of oatmeal, eggs and pancakes but I stumbled upon this variation and it proved to be a hit with him. It is essentially scrambled eggs wrapped in a wheat tortilla with a side of hashbrown. This takes around 15 -20 mins at the most and I usually make it while enjoying my first cup of coffee.
1 green onion (diced or quickly cut with kitchen shears)
1 wheat tortilla
1 cup of frozen hashbrown
FOR THE EGGS
– Whisk the eggs in a bowl
– In a non-stick pan heat a tablespoon of oil and then add the onions to the pan. Once that browns, add the whisked eggs to the pan and scramble the eggs.
– Warm the tortilla in the microwave and place the eggs on it and then wrap it pretty tight.
FOR THE HASHBROWN
In a non-stick pan, heat up a tablespoon of oil and add a cup of frozen hashbrown to it. You can add any vegetables to it in proportion such as chopped up bell pepper or spinach. Cook it until the potatoes are soft.
Serve the breakfast wrap with a side of hashbrown. You can garnish with some cilantro and a dollop of sour cream.