Everything-Seasoned Soft Scramble Breakfast Wraps

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 4 large flour tortillas (10-inch)
• 8 large eggs
• 3 tbsp whole milk or half-and-half
• 1 cup shredded sharp cheddar
• 2 cups baby spinach
• 1 ripe avocado, sliced
• 2 tbsp everything bagel seasoning
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• to taste hot sauce, optional

Instructions

1. 1In a medium bowl whisk the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy, about 30 seconds.
2. 2Melt butter in a large nonstick skillet over medium-low heat. Add the spinach and cook 1–2 minutes, tossing, just until wilted; transfer to a plate.
3. 3Add the remaining butter to the same skillet. Pour in the eggs and cook slowly, stirring constantly with a rubber spatula in sweeping motions, for 3–4 minutes until soft, glossy curds form and the eggs still look slightly wet.
4. 4Remove the pan from heat, sprinkle the cheddar over the eggs, and gently fold so the cheese melts into the warm scramble without overcooking.
5. 5Warm the tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable, or wrap the stack in a damp paper towel and microwave 30 seconds.
6. 6Divide the soft scramble and wilted spinach evenly down the center of each tortilla. Top with avocado slices and a generous sprinkle of everything bagel seasoning.
7. 7Add a few dashes of hot sauce if desired. Fold in the sides of each tortilla, then roll tightly from the bottom into a secure wrap.
8. 8Optionally return the wraps seam-side down to the skillet for 1 minute per side to lightly crisp the exterior. Slice in half on a bias and serve immediately.