A delightful twist on the classic breakfast burrito, packed with fresh ingredients and bold flavors.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even cooking for the wraps.
Heat the olive oil in a skillet over medium heat.
Using medium heat prevents the oil from burning and keeps the flavors intact.
Add the chopped scallions, diced bell pepper, tomatoes, and minced garlic to the skillet. Sauté until softened, about 5 minutes.
Stir occasionally to ensure even cooking of the vegetables.
Crack the eggs into the skillet and scramble them with the vegetables until fully cooked, about 3-5 minutes.
Stir continuously to achieve a fluffy texture for the scrambled eggs.
Remove the skillet from heat and stir in the shredded cheese, chopped cilantro, salt, and pepper.
Mixing the cheese while the eggs are hot ensures it melts evenly.
Place a tortilla on a flat surface and spoon a quarter of the egg mixture onto it. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
Rolling the tortillas tightly helps keep the filling intact during baking.
Bake the wraps in the preheated oven for 10 minutes, until warmed through.
Baking enhances the flavors and gives the wraps a slightly crisp texture.
Serve the wraps warm with a dollop of sour cream and a side of salsa.
Garnish with extra cilantro for a fresh touch.
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