Ready to make magic happen in just five minutes? Follow these simple steps to create your delicious and healthy egg wrap:

1. Prep Your Veggies (1 minute): Begin by quickly dicing your bell pepper and onion. If you haven’t already, wash your spinach thoroughly and give it a rough chop if the leaves are large. Having your vegetables prepped and ready to go is key to keeping this recipe lightning fast. This step ensures that when the pan is hot and the egg is cooking, you can add the vegetables without delay, maintaining the speed and efficiency of the recipe. Consider pre-chopping vegetables in batches at the beginning of the week to make weekday morning prep even faster. Storing pre-chopped vegetables in airtight containers in the refrigerator can save you precious minutes each morning.
2. Whisk the Eggs (30 seconds): In a small bowl, crack the two eggs. Add a pinch of salt and pepper. Whisk them together vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy. Whisking incorporates air into the eggs, which results in a fluffier and lighter cooked egg. Don’t over-whisk, just ensure everything is well blended. For an extra creamy texture, you can add a teaspoon of milk or cream to the eggs while whisking, but this is completely optional and not necessary for a delicious wrap.
3. Cook the Veggies (1 minute): Place a non-stick skillet over medium heat. Add a teaspoon of olive oil or spray with cooking spray. Once the pan is hot, add the diced onion and bell pepper. Sauté them for about a minute, just until they start to soften and become slightly fragrant. Don’t overcook them at this stage, as they will continue to cook with the egg. Sautéing the vegetables briefly before adding the egg helps to release their flavors and soften their texture, making them more palatable in the final wrap. If you prefer a slightly caramelized flavor, you can cook the vegetables for an extra minute or two, but keep an eye on them to prevent burning.
4. Add Spinach and Egg (1.5 minutes): Push the sautéed vegetables to one side of the pan. Add the spinach to the pan and let it wilt for about 30 seconds. Once the spinach has started to wilt, pour the whisked eggs into the pan, spreading them evenly to cover the vegetables and the pan surface. Let the egg cook for about a minute, or until the edges start to set. As the egg cooks, you can gently use a spatula to lift the edges and tilt the pan slightly to allow uncooked egg to flow underneath and cook evenly. This ensures the egg cooks uniformly and doesn’t stick to the pan.
5. Add Cheese and Fold (30 seconds): If using cheese, sprinkle it over one half of the cooking egg. Once the egg is mostly set but still slightly moist on top, gently fold the egg in half using a spatula, creating a half-moon shape. This is the perfect time to add any other fillings you might want, such as pre-cooked chicken, avocado slices, or a sprinkle of herbs. Folding the egg while it is still slightly moist helps it to adhere to itself and prevents it from cracking.
6. Warm the Tortilla (Optional, 30 seconds): While the egg is finishing up, you can quickly warm your whole wheat tortilla. You can do this in the same pan after removing the egg wrap (wipe the pan clean if needed), in a separate dry pan, or even in the microwave for a few seconds. Warming the tortilla makes it more pliable and enhances its flavor. A warm tortilla is also much more pleasant to eat than a cold one. Be careful not to overheat the tortilla, as it can become brittle and crack easily.
7. Assemble and Serve (30 seconds): Carefully slide the folded egg wrap onto a plate. Place the warm tortilla next to or underneath the egg wrap. Gently slide the egg wrap into the center of the tortilla. Wrap it up like a burrito, tucking in the sides as you roll. You can cut the wrap in half for easier eating, if desired. Serve immediately and enjoy your healthy and delicious 5-Minute Egg Wrap! For an even more enjoyable experience, consider serving it with a side of salsa, hot sauce, or a dollop of Greek yogurt for dipping.