Egg Rollup

December 21, 2021
Created by Jonnell Masson, MS, RDN, CD
5 minutes
Serves 1
  • 2 eggs
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 pinch cumin
  • 2 tsp canola or avocado oil
  • 2 Tbsp onion thinly sliced
  • 1 mushroom thinly sliced
  • 1 Tbsp roasted chiles diced
  • 2 Tbsp cheddar cheese grated
  • 1 whole wheat soft-taco sized tortilla (about 9")

In a small bowl, beat the eggs with salt, pepper, and cumin. 

Heat a 10-inch skillet over medium and add oil. Add the onion, mushroom, chiles, and cheddar evenly to the skillet. Pour the egg mixture over the vegetable mixture and immediately place the tortilla on top. Cook for 2 minutes or just until the egg is set. Flip the eggs and tortilla over so that the tortilla side is down and cook for 2 more minutes. Remove from pan to a plate and carefully roll up. Enjoy this portable breakfast with a side of fruit.   

Nutrition per serving: 400 calories; 25g total fat (6g saturated); 560mg sodium; 25g carbohydrates; 1g dietary fiber; 2g sugar (0g added sugar); 19g protein