Instructions

• Crack your egg into a bowl and whisk it till it’s smooth and all mixed up. You want it fully beaten, no lumps hanging around.
• Throw in salt and pepper to taste cause that’s how you get legit flavor in your wraps.
  to taste Salt and pepper
• Heat up your non-stick skillet on medium heat just right so it’s hot but not smoking.
• Pour your egg mix into the skillet and tilt that pan around so the egg spreads thin and nice.
• Let it cook about 1-2 minutes until the edges of your egg wrap start pulling away from the pan and it looks set.
• Flip that sucker carefully and cook the other side for about 30 seconds to seal the deal.
• Slide it out and onto a plate. Fill it up with whatever fillings you love, roll it tight, and don’t wait too long before you dig in.
• Whisk eggs ahead of time and keep covered in the fridge so mornings are quick.
• Use pre-chopped veggies or leftover cooked stuff for fills, saves tons of time.