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Beat the eggs:
In a small bowl, whisk together eggs, milk, salt, and pepper.
Scramble the eggs:
Heat butter or oil in a nonstick skillet over medium heat. Pour in eggs and cook, stirring gently, until just set but still soft.
Warm the tortilla:
In the same pan or a clean skillet, warm the tortilla for 20–30 seconds per side until pliable.
Assemble the wrap:
Place the warm tortilla on a plate.
Add scrambled eggs in the center.
Sprinkle with cheese and any desired extras (bacon, spinach, avocado, etc.).
Wrap it up:
Fold in the sides, then roll tightly from the bottom to form a burrito-style wrap.
Optional step – Toast the wrap:
Return the wrap to the pan seam-side down and toast for 1–2 minutes per side to seal and crisp the outside.
🔄 Variations:
Low-carb: Use a low-carb tortilla or wrap in lettuce.
Make-ahead: Prepare a few and freeze individually. Reheat in a skillet or microwave.
Spicy: Add chopped jalapeños, pepper jack cheese, or hot sauce.
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