A quick savory breakfast wrap combining a crispy frozen scallion pancake with fluffy scrambled eggs, melted cheese, creamy avocado, and crunchy chili onion topping. This fusion breakfast comes together in minutes with minimal ingredients.
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In a non-stick skillet over medium heat, cook the frozen scallion pancake on both sides until golden brown and cooked through. Set aside.
Lightly spray the same skillet with cooking spray. Pour in the whisked eggs and cook until the bottom is set.
Flip the egg patty, sprinkle with shredded cheese, and immediately place the cooked scallion pancake on top.
Flip the entire assembly so the pancake is on the bottom. Top the egg with mashed avocado, a sprinkle of salt, and chili onion crunch.
Fold the wrap in half, press down gently, and cook for another 30 seconds. Remove from the pan, slice, and serve immediately.
Assemble fresh for best results. Cooked eggs store refrigerated up to 3 days; reheat gently in a skillet with a splash of water.
Yes, fresh scallion pancakes work great and may cook slightly faster. Pan-fry until warmed through and crispy before assembling.
Sharp cheddar, pepper jack, or mozzarella all melt well. Choose based on desired flavor intensity and heat level.
Prepare components separately and assemble just before eating for best texture. Cooked eggs keep refrigerated for 3 days.
Use sriracha, chili flakes, crispy fried shallots, or hot sauce for similar heat and textural contrast.
Yes, as written with eggs, cheese, and avocado. It's naturally meatless but not vegan unless cheese is omitted.
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