Crispy Egg and Ham Breakfast Wrap

In a small bowl, whisk the eggs with salt and black pepper until well combined and slightly frothy.

💡 Tip: Whisking thoroughly incorporates air for fluffier scrambled eggs.

Melt half of the butter in a non-stick skillet over medium-low heat. Pour in the whisked eggs and cook, stirring gently with a spatula, until just set but still slightly moist.

💡 Tip: Do not overcook the eggs here, as they will warm up again inside the wrap.

Place the flour tortilla on a clean work surface. Layer the shredded cheddar cheese, warm scrambled eggs, and slices of ham in the center of the tortilla.

💡 Tip: Leaving a border around the edges makes folding much easier.

Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom up to create a secure wrap package.

💡 Tip: Keep the envelope tight so the ingredients do not spill during toasting.

Wipe the skillet clean and melt the remaining butter over medium heat. Place the wrap seam-side down in the skillet and cook until golden brown and crispy, about 2 minutes per side.

💡 Tip: Pressing down slightly with a spatula helps melt the cheese completely.