Egg Tortilla Wrap The Proper 18Minute Creamy Cheesy Scramble

Instructions:

1. Prepare Components: Chop the chives and dice the roasted red pepper finely. Grate the cheddar cheese. In a medium bowl, whisk the 4 eggs vigorously with the whole milk/cream, salt, and pepper until light and slightly frothy. Stir the chopped chives into the egg mixture.
2. Sauté the Filling: Place a non-stick pan over medium-low heat and add the oil or butter. Add the diced roasted red pepper and cook gently for 1-2 minutes until warmed through. Remove the peppers from the pan and set them aside. Reduce the heat to low.
3. Achieve the Creamy Scramble: Pour the whisked egg mixture into the low-heat pan. Let the eggs sit for about 30 seconds until the edges just begin to set. Use a spatula to gently push the cooked egg from the edges toward the center, allowing uncooked liquid to run underneath. Continue this slow folding action until the eggs are mostly set but still look wet and glossy. Immediately remove the eggs from the heat and transfer them to the plate with the peppers to stop the cooking process.
4. Warm and Assemble: Wipe the pan clean. Place one tortilla in the pan over medium heat for 30 seconds per side until soft and pliable. Repeat with the second tortilla. Lay the warm tortilla flat. Sprinkle half of the grated cheddar cheese in a central strip, then spoon half of the scrambled egg and pepper mixture onto the cheese layer.
5. The 'Proper' Burrito Fold: Fold the left and right sides of the tortilla inward over the filling. Pull the edge closest to you tightly up and over the filling, tucking it in neatly. Roll the wrap away from you until fully sealed.
6. Sear for Crunch: Return the assembled wrap, seam-side down, to the hot pan. Cook for 1-2 minutes per side until golden brown and crisp, and the cheese is melted. Remove, slice diagonally, and enjoy immediately.