This egg and cheese wrap recipe is perfect when you need a quick hot breakfast or snack. Eggs provide power-up protein with little prep or cook time. Add the optional salsa when you need a flavorful pick-me-up-and-get-movin' addition.
Break eggs into medium bowl and whip with a fork (10 to 15 seconds).
Spray a non-stick skillet with vegetable oil spray and place over medium heat; when pan is warm, briefly heat each tortilla for 15-20 seconds per side. (Re-spray pan as needed between tortillas.) Place warmed tortillas to the side, on a plate. After all tortillas have been warmed, spray pan again generously, add the eggs, and stir gently with spatula until thoroughly cooked.
Place one slice of cheese on each tortilla, top with eggs and roll up. Serve with salsa on the side or spoon a tablespoon on top of the eggs before rolling. Cut in half and serve.
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