Soft tortillas or wraps filled with scrambled eggs, ham, and cheese, then sliced into kid-friendly pinwheels.
ABy Annebala
Servings
4
4 piece Large flour tortillas
6 piece Large eggs
3 tbsp Whole milk
8 slice Deli ham slices
1.5 cup Mild cheddar cheese
1 tbsp Unsalted butter
0.25 tsp Salt
0.13 tsp Black pepper
4 tbsp Cream cheese, softened (optional spread)
Calories
558 kcal
Protein
33g
Carbs
28g
Fat
34g
Fiber
2g
Sugar
3g
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Scrambled Eggs
1. Crack the eggs into a bowl, add the milk, salt, and black pepper, and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
6 piece Large eggs,
3 tbsp Whole milk,
0.2 tsp Salt,
0.1 tsp Black pepper
2. Melt the butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 15–20 seconds, then gently push and fold the eggs with a spatula, creating soft, large curds. Remove from heat just before they look fully set — they will finish cooking from residual heat. Set aside to cool for 5 minutes.
1 tbsp Unsalted butter
Assembling the Roll-Ups
3. Lay a flour tortilla flat on a clean surface. Spread a thin, even layer of cream cheese over the entire tortilla, leaving a 2 cm border at the edges.
4. Layer two slices of ham evenly across the tortilla, then sprinkle a generous portion of shredded cheddar cheese over the ham. Spoon a quarter of the scrambled eggs in a line along the bottom third of the tortilla.
1.5 piece Large eggs,
2 slice Deli ham slices,
0.2 cup Mild cheddar cheese
5. Starting from the egg-filled edge, roll the tortilla tightly and firmly away from you, tucking as you go to keep the filling snug. Repeat steps 3–5 with the remaining tortillas and fillings.
Toasting & Serving
6. Place each roll-up seam-side down in a dry non-stick or lightly buttered skillet over medium heat. Toast for 1–2 minutes per side, rolling to brown evenly on all sides, until the tortilla is lightly golden and the cheese inside has melted. This helps the roll-up hold its shape when sliced.
7. Remove from heat and allow to rest for 2 minutes, then slice each roll-up into 4–5 pinwheel pieces using a sharp knife. Arrange on a plate and serve warm.
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