Egg and Veggie Wrap

1.In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.

2.Heat olive oil in a non-stick skillet over medium heat.

3.Add the diced red bell pepper and zucchini to the skillet and sauté for 3-4 minutes until tender but still vibrant.

4.Add the chopped spinach to the skillet and cook for an additional 1 minute until wilted, stirring frequently.

5.Pour the egg mixture over the sautéed vegetables in the skillet.

6.Allow the eggs to set slightly, then gently scramble with a spatula, stirring occasionally until the eggs are fully cooked but still moist, about 3-4 minutes.

7.Remove the skillet from heat and sprinkle the shredded cheddar cheese over the eggs, allowing it to melt slightly.

8.Warm the tortillas in a dry skillet or microwave for 15-20 seconds until pliable.

9.Divide the scrambled egg and vegetable mixture evenly between the two tortillas, placing it in the center of each.

10.Sprinkle fresh chives over the filling if using.

11.Fold the sides of each tortilla over the filling, then roll tightly from one end to create a wrap.

12.Serve immediately or wrap in parchment paper for a portable, on-the-go meal.