Ingredients:

  • 2 large eggs
  • 1 tbsp whole milk
  • 1/8 tsp salt
  • 1 pinch cracked black pepper
  • 2 oz smoked turkey, diced small
  • 1/4 cup smoked cheddar cheese, shredded
  • 1/2 cup fresh baby spinach, roughly chopped
  • 1 large 10-inch flour tortilla
  • 1 tsp oil

Instructions:

  1. Whisk the 2 large eggs, 1 tbsp whole milk, 1/8 tsp salt, and 1 pinch cracked black pepper in a small bowl until the mixture is uniform and no streaks of egg white remain.
  2. Heat a 10-inch non-stick skillet over medium heat with a light coating of oil. Pour in the egg mixture and tilt the pan to cover the bottom.
  3. Immediately place the 1 large flour tortilla on top of the wet eggs, pressing down gently. Cook for 1–2 minutes until the eggs are set and the tortilla is fused.
  4. Flip the structure over so the tortilla is now on the pan surface.
  5. While the egg side heats, sprinkle the 2 oz diced smoked turkey, 1/4 cup shredded smoked cheddar, and 1/2 cup chopped baby spinach across the center of the eggs.
  6. Cook until the cheese begins to glisten and melt and the eggs reach a safe internal temperature of 160°F (71°C).
  7. Fold the sides of the tortilla inward and roll the wrap tightly.
  8. To store, wrap in foil or parchment paper and keep in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for 2 minutes per side or in a toaster oven at 180°C (350°F) for 5 minutes, until the centre of the wrap reaches 165°F (74°C) on a food thermometer.