Cooking with Chef Lucy – Egg Wraps

YUMA, Ariz. (KYMA, KECY) - Chef Lucy presents how to make egg wraps for any time and any occasion and is easy to make.

Ingredients:

• Large eggs​
• Kosher salt and freshly ground black pepper​
• 1 tablespoon unsalted butter​
• One 8-inch whole-wheat tortilla​
• 1/3 cup lightly packed baby spinach​
• 2 slices American cheese​
• 2 thin slices deli Black Forest ham

Instructions:

1. Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.​
2. Melt the butter in a medium nonstick skillet over medium heat. Cook vegetables and Protein. ​
3.  Pour in the egg mixture and swirl the skillet to coat the bottom. ​
4. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg).​
5. Season with another pinch of salt. ​
6. Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. ​
7. Slide a large rubber or silicone.