Egg and Veggie Breakfast Wrap

1.In a medium bowl, crack the eggs and add milk, salt, and pepper. Whisk until fully combined and slightly frothy.

2.Heat olive oil in a non-stick skillet over medium heat. Add diced red and green bell peppers and red onion. Sauté for 2-3 minutes until vegetables are slightly softened but still crisp.

3.Add chopped spinach to the skillet and cook for another 1 minute until wilted.

4.Pour the egg mixture into the skillet over the vegetables. Allow to sit undisturbed for about 30 seconds, then gently stir with a spatula, folding the eggs over themselves to scramble. Continue cooking until eggs are just set but still moist, about 2-3 minutes.

5.Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.

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

7.Sprinkle shredded cheddar cheese and chopped cilantro over the eggs if using.

8.Fold the sides of each tortilla over the filling and roll tightly to form a wrap.

9.Serve immediately with hot sauce or salsa on the side if desired.