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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 tomato
  • ¼ small bunch green onions (scallions)
  • ½ head butter (Boston) lettuce

• STEP 2

  Medium dice tomato; set aside.

• STEP 3

  Trim green onions; cut crosswise into ¼-inch pieces at an angle. Set aside.

• STEP 4

  Preheat a nonstick skillet over medium-high heat.

• STEP 5

  Cut bacon strips in half; add to the skillet and cook until crispy, 3-4 minutes per side.

  • 4 slices bacon

• STEP 6

  Meanwhile, grate cheese.

  • ¼ (8 oz) block cheddar cheese

• STEP 7

  Crack the eggs into a small bowl and season with salt and pepper; whisk together.

  • 4 eggs
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  When the bacon is done, remove and set aside on a paper towel-lined plate. Pour off all but 1 tsp bacon fat and return skillet to medium heat.

• STEP 9

  Pour egg mixture into the skillet. Scramble eggs 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. Sprinkle with cheese and remove from heat.

• STEP 10

  Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Top with cheesy eggs, bacon, tomato, and green onion. Enjoy!