Breakfast Egg and Vegetable Wrap in Whole-Wheat Flatbread - Mom's Kitchen Handbook

Freezer-Friendly Egg Wraps

This breakfast wrap is the whole package when it comes to breakfast: tasty, easy to make, freezable, portable, and good for you.
Course Breakfast
Prep Time 6 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 290 kcal
Author katiemorford


  • 5 eggs
  • 1/3 cup cottage cheese
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced zucchini
  • 1 heaping tablespoon minced chives
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 4 Multi-Grain Flatout flatbreads (or whole-grain flour tortillas)
  • 8 thin slices Cheddar cheese


  1. In a medium bowl, whisk together the eggs, cottage cheese, salt, and several cracks of black pepper.
  2. Heat the oil in a medium saucepan (ideally cast iron or non-stick) over medium-high heat. Add the red pepper and saute a minute or so. Add the zucchini and saute until just tender. 

  3. Drop the heat to medium-low and add the eggs and chives to the pan. Scramble with the vegetables until cooked.

  4. Lay 2 slices of cheese on the center of each flatbread and microwave on high until melted. 

  5. Spoon the egg mixture onto the flatbreads and roll up like a burrito. 

  6. Serve warm. See notes for freezing instructions. 

Recipe Notes

 To freeze, let cool, wrap in plastic and store in a ziplock freezer bag. To reheat, put straight from freezer to microwave and heat on high until warm.