Description
A quick and balanced one-pan breakfast using a wrap, tomatoes, eggs, and melted cheese for a crispy outer layer and tender interior. Ready in 10 minutes with maximum flavor and minimal cleanup.
Ingredients
1 whole wheat/corn/gluten-free wrap
1 tbsp unsalted butter
4 slices fresh Roma tomatoes (about 200g)
2 large eggs
3 tbsp shredded cheddar or mozzarella cheese
Fresh parsley (garnish)
Instructions
Heat a large nonstick skillet over medium heat
Add butter and swirl to coat the pan
Sauté tomato slices in one layer for 3-4 minutes until softened and caramelizing
Sprinkle shredded cheese evenly over the pan
Push tomatoes to the edges to create a shallow well in center
Beat eggs in a small bowl and season with salt and pepper (optional black pepper)
Pour eggs into the center well and cook gently for 2-3 minutes until whites are set but yolk is still runny
Place the wrap upside down over the skillet to trap moisture and cook for 30 seconds more
Using tongs, carefully flip the wrap with its contents over and cook 2-3 minutes on the other side
Slide onto a plate and garnish with fresh parsley
Add a pat of clarified butter on top for extra richness if desired
Notes
The wrap acts as a makeshift lid to steam-cook the eggs without breaking the omelet formation
Use low moisture tomatoes (cherry, Roma) for better browning
Can add diced bell peppers or onions (not specified in original)
If cheese isn’t available, use nutritional yeast for umami flavor instead
- Prep Time: 3
- Cook Time: 7
- Category: Recettes Petit Déjeuner Faciles et Romantique
- Method: Pantry cooking
- Cuisine: Modern/Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 375
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 190mg