Name: Lemony Arugula & Egg Wrap with Zesty Aioli
Cook time: 15 min
Total time: 15 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 9 eggs; 6 large flour tortillas; 1 ½ lemons; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; mayonnaise; paprika; pure maple syrup; salt

Lemony Arugula & Egg Wrap with Zesty AioliLemony Arugula & Egg Wrap with Zesty Aioli — a 15-minute breakfast recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

9 eggs

6 large flour tortillas

1 ½ lemons

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

mayonnaise

paprika

pure maple syrup

salt

Instructions

Wash and dry the arugula. (Skip this step if it came pre-washed.)

Wash, dry, and zest the lemons into a small bowl, then juice the lemon into a medium bowl.

Add mayonnaise, garlic powder, and paprika to the medium bowl with the lemon zest; stir to make the aioli.

Add oil, maple syrup, Dijon, salt, and pepper to the large bowl with the lemon juice; whisk to combine the dressing.

Crack the eggs into a medium bowl and season with salt and pepper; whisk together.

Preheat a large nonstick skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Pour the egg mixture into the skillet. Scramble the eggs 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.

Add the arugula to the bowl with the dressing and toss to thoroughly coat.

Place tortillas on a flat surface and top with scrambled eggs and arugula salad. Tightly roll to close and serve with aioli. Enjoy!

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