Egg Wrap with Peppers, Onions and Mozzarella
Egg Wrap with Peppers, Onions and Mozzarella is a easy French recipe that serves 2. 350 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 14 min | Cook: 14 min | Total: 38 min
Cost: $7.39 total, $3.70 per serving
Ingredients
- 2 pieces Peppers (thinly sliced)
- 2 pieces Onions (thinly sliced)
- 2 tbsp Olive oil (for cooking)
- 1 tsp Cumin seeds (whole seeds)
- 1 pinch Fleur de sel
- 4 units Eggs (lightly beaten)
- 100 g Melty mozzarella (sliced)
- 5 leaves Fresh basil leaves
- 2 pieces Wraps (tortillas) (wheat or corn, large size)
- 1 pinch Ground black pepper
Instructions
Slice the vegetables
Wash the peppers and onions, remove the seeds from the peppers, then cut them into thin strips. Do the same with the onions.
Time: PT10M
Sauté peppers and onions
Heat 1 tbsp olive oil in a pan over medium heat, add the peppers and onions, sprinkle the cumin seeds and a pinch of fleur de sel. Sauté for 10 minutes, stirring occasionally, until tender.
Time: PT10M
Temperature: medium heat
Beat the eggs
In a bowl, crack the 4 eggs and beat them lightly with a fork or whisk.
Time: PT2M
Cook the omelette and add mozzarella
In the same pan, add a second tablespoon of olive oil, pour in the beaten eggs and cook for 2‑3 minutes. Lay the mozzarella slices on the omelette, cover the pan for 1 minute to melt the cheese, then season with a pinch of black pepper.
Time: PT4M
Temperature: medium heat
Assemble the wrap
Spread the pepper‑onion mixture over the omelette, add a few basil leaves, then place the omelette on a wrap. Roll tightly, fold the edges and cut in half if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: vegetarian, high protein, low-calorie
Allergens: eggs, milk, gluten
Ingredient Substitutions
- Instead of Peppers: zucchini, green pepper
- Instead of Onions: shallots
- Instead of Olive oil: canola oil
- Instead of Cumin seeds: ground cumin
- Instead of Fleur de sel: sea salt
- Instead of Eggs: silken tofu (vegan version)
- Instead of Melty mozzarella: raclette cheese, mild cheddar
- Instead of Fresh basil leaves: fresh oregano
- Instead of Wraps (tortillas): whole wheat flatbreads
- Instead of Ground black pepper: white pepper
Equipment Needed
- Chef’s knife
- Cutting board
- Non‑stick skillet
- Silicone spatula
- Bowl
- Whisk or fork
- Plate
Critical Steps — Do Not Skip
- Sauté peppers and onions until tender (step 2).
- Cook the omelette without overcooking and melt the mozzarella (step 4).
Chef Tips from the Video
- Add a pinch of smoked paprika with the cumin for extra depth.
- Use a whole‑wheat wrap to boost fiber intake.
- Sprinkle grated parmesan before closing the wrap for an even richer flavor.
Troubleshooting
The vegetables release too much water and make the wrap soggy.
After cooking, lightly drain the peppers and onions on paper towels before adding them to the omelette.
The omelette sticks to the pan.
Use a well‑preheated non‑stick pan and add an extra drizzle of oil.
The wrap tears while rolling.
Warm the wrap briefly for 10‑15 seconds in the microwave or in a pan before filling.
Storage
Refrigerator: Keep the pepper‑onion mixture in an airtight container, drizzled with a little olive oil, for up to 5 days.
Freezer: Do not freeze cooked wraps; the bread texture will deteriorate.
Room temperature: Eat the wrap immediately or within 2 hours at room temperature.
Make-Ahead Tips
- Prepare the pepper‑onion mixture over the weekend and keep it refrigerated.
- Slice the mozzarella ahead of time and store it in an airtight container.
- Wraps can be kept at room temperature in their original packaging.
Last updated: August 21, 2026
