A soft wrap filled with sautéed broccoli, carrot, scrambled egg, and avocado.
ABy Annebala
Servings
2
4 piece Large eggs
2 cup Broccoli florets
1 piece Carrot
1 piece Avocado
2 piece Flour tortillas
1 tbsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
Calories
1220 kcal
Protein
23g
Carbs
67g
Fat
98g
Fiber
14g
Sugar
19g
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Sarah M. · Melbourne, AU
Prep
1. Chop the broccoli florets into small pieces, peel and grate the carrot, halve and slice the avocado, and crack the large eggs into a bowl with the salt and black pepper. Beat until combined.
4 piece Large eggs,
2 cup Broccoli florets,
1 piece Carrot,
1 piece Avocado,
0.5 tsp Salt,
0.2 tsp Black pepper
Cook Filling
2. Heat the olive oil in a skillet over medium heat. Add the broccoli florets and carrot and sauté until tender-crisp, about 4 to 5 minutes.
3. Lower the heat to medium-low. Push the vegetables to one side, add the large eggs, and scramble gently until just set, then mix with the vegetables.
4 piece Large eggs,
2 cup Broccoli florets,
1 piece Carrot
Assemble
4. Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
2 piece Flour tortillas
5. Divide the broccoli and egg mixture between the flour tortillas, top with the avocado, then roll tightly into wraps. Serve warm.
4 piece Large eggs,
2 cup Broccoli florets,
1 piece Carrot,
1 piece Avocado,
2 piece Flour tortillas
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