Air fryer recipe · Breakfast
Breakfast Egg Wrap
A soft scrambled egg wrap with onion and capsicum, crisped in the air fryer for a warm handheld breakfast.
- 16 minTotal time
- 180°CAir fryer
- 5Serves
- Contains eggDiet
Nutrition per serving
- 140kcal
- 7.4 gprotein
- 12.9 gcarbs
- 6.4 gfat
- 1.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- tortilla2
- egg3
- onion1 small, chopped
- capsicum1 small, chopped
- cheese30 g, grated
- butter1 tsp
Method
Whisk the eggs
Crack the eggs into a bowl and add the chopped onion, capsicum, salt and pepper. Whisk well until the mix is smooth and slightly frothy, which helps the egg cook into a soft, even sheet.
Cook the egg mix
Pour the egg mix into a small air-fryer-safe pan. Air fry at 160°C for 6 min, stirring once halfway, until the egg is fully set and no longer runny anywhere in the pan.
Fill the tortilla
Lay the tortilla flat and spread the cooked egg down the centre. Sprinkle over the cheese and a dab of butter, then roll it up tightly and tuck in the ends so the filling stays inside while it crisps.
Crisp the wrap
Place the wrap seam-side down in the basket so it holds shut. Air fry at 180°C for 8 min, turning once, until the outside is golden and crisp and the cheese has melted through.
