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For a healthy early morning meal, quickly stir up and assemble this breakfast wrap.
Combine sour cream and salsa in bowl. Cover; refrigerate until serving time.
Whisk eggs, dry mustard, salt and pepper together in bowl until well mixed.
Melt butter in 12-inch nonstick skillet over medium heat. Pour egg mixture into skillet; cook, gently lifting portions with spatula to allow uncooked portion to flow underneath 3-4 minutes or until eggs are set. Remove from heat; stir in chopped cilantro and all remaining ingredients except cheese and tortillas.
Place 1/4 cup cheese onto each tortilla. Place 3/4 cup cooked egg mixture over cheese. Fold 2 opposite edges of tortilla over filling. Starting at 1 open end, roll up tortilla to enclose filling. Place onto microwave-safe plate; microwave 1-2 minutes or until heated through. Cut each wrap in half. Serve with sour cream and salsa mixture.
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Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1616
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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