Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
Food Prep by Chef Suzie Gornish
I know that scrambled eggs may seem like a breakfast food, but in a home full of picky eaters, we improvise at mealtime and make use of the foods my kids actually like. So eggs for dinner can be quite normal in the Feldman home. And what’s not to like about this one? It definitely checks all of the boxes…quick and easy, light, filling, and healthy. Oh, and did I mention delicious too?
- 1 6-oz (170-g) can tomato paste
- 4 oz (110 g) cream cheese (I used the block)
- ½ cup olive oil
- salt and pepper, for seasoning
- butter, for frying
- 8 extra-large eggs, beaten
- ½ cup shredded mozzarella and/or cheddar cheese
- 4 10-inch (26-cm) wraps (I used spinach flavor)
- guacamole, for serving
- 2–3 jalapeño peppers, seeded and sliced
Prepare the spread by combining the tomato paste, cream cheese, and oil in a microwave-safe bowl. Microwave for about 2 minutes, stirring every 30 seconds or so, until the cream cheese has melted and ingredients are well combined. Season with salt and pepper.
Spread about 2 Tbsp sauce onto the center of each wrap. Set aside. (You should have some extra sauce for dipping.)
Grease a large frying pan with butter or cooking spray and place over medium heat. Once the butter is sizzling, add the eggs and cheese, and scramble until cooked through but still moist and a bit runny. Sprinkle lightly with salt. Divide the eggs among the four wraps, placing the mixture down the middle. Top with guacamole and jalapeño slices.
Add another teaspoon of butter to the frying pan and melt over medium heat. Fold up the wraps blintz style and return to the frying pan one at a time, seam side down. Brown slightly and flip over to toast the other side as well. Remove from frying pan and slice wrap on a diagonal. Serve immediately with extra sauce for dipping.
(Originally featured in Family Table, Issue 827)
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