Egg Wraps

Eggs are tasty when wrapped up in a whole wheat tortilla! The egg wrap is so versatile ... you can go traditional eggs, meat, cheese, or you can toss in veggies for more of a garden wrap. I love eggs, peppers and cheese!

Egg Wrap - Snow White
(makes 1 wrap; you can easily increase the fillings for more)

1-3 eggs (or egg whites, or a combo of the two)
1/8 C cheese, shredded (your choice)
1/2 - 1 C fillings (diced peppers and onions, ham, tomatoes, broccoli, etc.)
1 tortilla


Prepare fillings and saute in a large frying pan for 5 minutes, or until done to your liking.


While fillings are cooking, scramble eggs and add pepper, if desired.

When fillings are ready, add egg to the pan and cook a few minutes until the egg is set.

Top with cheese and cover to allow cheese to melt.

Transfer to a warmed tortilla and enjoy!


You may serve with salsa for an additional treat!

Served up for Scrumptious Sunday Recipe Swap!

Blueberry-Peach Buckle

This is a delicious and healthy springy dessert... lots of fruit and berries combine to make a easy sweet treat.... that's not only good for dessert, but breakfast too!



Blueberry-Peach Buckle - Modified from Taste of Home's Berry Nectarine Buckle



6 T light butter, softened {or 3 T butter, 3 T applesauce}

2 eggs

1 C whole wheat flour

1 1/4 C all purpose flour

1/2 tsp. salt

3/4 C sugar

1 1/2 tsp. vanilla

2 1/2 tsp. baking powder

1/2 C skim milk

1 C fresh blueberries

1/2 C fresh raspberries (or frozen)

1 lb. peaches (canned work fine, just drain, rinse and pat dry) -- or nectarines

1/2 C blackberries



Topping:

1/3 C flour

1/3 C brown sugar

1 tsp. cinnamon

3 T cold butter



Combine all topping ingredients together in a bowl until crumbly.



In a large bowl, cream butter and 3/4 C sugar together. Add eggs one at a time and beat well after each egg. Beat in vanilla. Combine flour, baking powder and salt and mix well. Add to creamed mixture alternating with milk. Set aside 3/4 C of batter.

Fold blueberries into remaining batter. Spoon batter into a 9x13 greased glass pan. Arranged peaches on top.

Drop remaining batter by teaspoon-fulls over the peaches. Sprinkle with raspberries, blackberries and topping.

Bake at 350 for 35-40 minutes. Serve warm.



Linked to:

Scrumptious Sunday Recipe Swap