Nutrition Facts

Instructions

• STEP 1

  Wash, dry, and halve tomato lengthwise, then slice crosswise into thin half-moons. Place on a plate.

  • 1 tomato

• STEP 2

  Wash, dry, and chop (or tear) lettuce into bite-sized pieces. Add to the plate with the tomato and set aside.

  • ½ head butter (Boston) lettuce

• STEP 3

  Preheat a skillet over medium heat.

• STEP 4

  While the skillet heats up, place eggs and spices in a medium bowl. Whisk to combine.

  • 4 eggs
  • ¼ tsp basil, dried
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 5

  Once the skillet is hot, add oil and swirl to coat the bottom. Pour the egg mixture into the skillet and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny, then remove from heat.

  • 2 tsp extra virgin olive oil

• STEP 6

  Place tortillas on a flat surface and divide prosciutto between them. Top with scrambled eggs, lettuce, and tomato, then season with salt. Fold in sides of tortillas and roll tightly to close the wraps.

  • 2 large flour tortillas
  • 4 slices prosciutto
  • ⅛ tsp salt

• STEP 7

  To serve, cut wraps in half and divide between plates. Enjoy!