wrap it up for the holidays

Want a fast and fun breakfast that’s a real crowd pleaser? This tortilla wrap, that showed up as an alert on my phone from the Food Network, is the bomb.

Best part you can whip up a few, wrap them in foil and place in a just warm oven so folks can grab them and go. Or you can rise and shine and make them over a quiet cup of coffee to serve up when everyone arrives at your breakfast table.

For this breakfast tortilla wrap start with an 8-inch flour tortilla. I picked up these homemade ones from my farmer’s market. I freeze them with sheets of plastic wrap in between and then place how many I want to use in the frig to thaw overnight.

This versatile wrap can host a myriad of fillings. Here I chose spinach, cheese and ham. But you could make a Mexican version with pepper jack, tomatoes and onions, or a more sophisticated one with diced steamed asparagus and gruyere. The possibilities are endless.

In a small bowl whisk two eggs with a pinch of salt and several grinds of pepper.

Melt a tablespoon of butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. 

Working quickly, dip the tortilla in the eggs, then flip the tortilla over and place back in the skillet, both sides should be coated in egg. Cook the eggs until they are completely set on the bottom, about one to two minutes. 

Slide a large rubber spatula under the tortilla and flip the whole tortilla and egg over in one single motion. 

Place two thin slices American cheese on half of the tortilla. 

Top with two thin slices of deli ham and scatter a small handful of spinach. Continue to cook until the bottom is golden brown, about one minute more. 

Remove from the heat and slide onto a plate.  

Starting with the side that has all the filling, roll the tortilla into a tight wrap. With the seam side down, cut in half crosswise. 

Serve immediately or wrap in foil and place in a warm oven. 

Everyone is going to love unwrapping this morning package.