Name: Scrambled Egg Breakfast Wrap with Prosciutto, Lettuce & Tomato
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 12 eggs; 6 large flour tortillas; 12 slices prosciutto; 3 tomatoes; basil, dried; black pepper; extra virgin olive oil; salt

Scrambled Egg Breakfast Wrap with Prosciutto, Lettuce & TomatoScrambled Egg Breakfast Wrap with Prosciutto, Lettuce & Tomato — a 20-minute breakfast recipe with 9 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

12 eggs

6 large flour tortillas

12 slices prosciutto

3 tomatoes

basil, dried

black pepper

extra virgin olive oil

salt

Instructions

Wash, dry, and halve tomatoes lengthwise, then slice crosswise into thin half-moons. Place on a plate.

Wash, dry, and chop (or tear) lettuce into bite-sized pieces. Add to the plate with the tomato and set aside.

Preheat a large skillet over medium heat.

While the skillet heats up, place eggs and spices in a large bowl. Whisk to combine.

Once the skillet is hot, add oil and swirl to coat the bottom. Pour the egg mixture into the skillet and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny, then remove from heat.

Place tortillas on a flat surface and divide prosciutto between them. Top with scrambled eggs, lettuce, and tomato, then season with salt. Fold in sides of tortillas and roll tightly to close the wraps.

To serve, cut wraps in half and divide between plates. Enjoy!

Open this recipe in Flambette