Scrambled Egg Wrap with Spinach, Cherry Tomatoes and Cream Cheese

By yumbelo · 2 servings · 20 minutes

Ingredients

• 4 Stück Wheat tortillas
• 4 Stück Eggs
• 4 EL Milk
• 100 g Baby spinach
• 150 g Cherry tomatoes
• 100 g Cream cheese
• 1 EL Cooking oil
• Salt
• Pepper

Method

1. Wash the spinach and shake it dry, halve the cherry tomatoes.
2. Whisk the eggs with milk, salt and pepper in a bowl.
3. Heat the oil in a pan over medium heat, let the spinach wilt briefly and sauté the tomatoes for 1 minute.
4. Add the egg mixture and let it set for 3 to 4 minutes while stirring gently, then remove from the heat.
5. Warm the tortillas in a dry pan for about 30 seconds per side.
6. Spread the tortillas with cream cheese, spoon the scrambled eggs into the middle, roll up and cut diagonally in half.