These have been very popular around here.  They're also incredibly versatile.  You can throw in whatever you want.  Nadiya, winner of one of the British bake-off, shared this idea - only she used fresh mushrooms and a sun-dried tomato paste.  We gave it a try, tweaking it a bit, and found that it's a fun, easy lunch or dinner recipe.  You can easily add things like mushrooms, but I prefer to saute them first with some onion and then add them where I used a leafy green in the recipe below. 

Mmm.. a nice, hot egg sandwich roll.  

Quick and Easy Egg Sandwich Roll Ups

Based on a recipe from Nadiya's Time to Eat show

 I find I use about two eggs per roll-up, so depending on how many you want to make, you can adjust how many eggs you whisk together. Instructions for 4 roll-ups are here.   

Spread on top of four gluten-free tortillas, then set aside:

mustard OR homemade basil pesto OR spread of your choice

In a large glass measuring cup, whisk together: 

8 eggs

salt & pepper generously

Heat over medium-low to medium heat: 

1 Tbsp butter

Once melted, add approximately 1/4 of your egg mixture.  Immediately top with: 

cheese of your choice, shredded or sliced in smaller pieces

sandwich meat, sliced in smaller pieces (optional)

leafy green (spinach, baby kale, cilantro, fresh basil)

Egg topped with cheese, a little turkey and some spinach

On top of your egg, place your gluten-free tortilla, face down, so the spread is pressed into the egg mixture.   

Face-down tortilla topped with mustard

When the egg mixture has mostly set, carefully flip the entire egg and wrap over.  Let it cook a couple minutes, until your tortilla has had a change to get nice and crispy.  

Flipped over and cooking to crisp up the tortilla and let the egg finish cooking. 

Remove to a plate.  Let rest for a minute or two.  Roll up your egg sandwich roll.  Slice in half and serve!   Repeat with the remaining egg, filling, and tortillas.  Happy eating!

So fun and easy!

Quick and Easy Egg Sandwich Roll Ups by Successfully Gluten Free!