Mexican Breakfast Wraps

 

1

large green bell pepper, chopped (1 cup)

1

large onion, chopped (1 cup)

1 3/4

cups fat-free egg product (from two 8-oz cartons)

1/3

cup fat-free (skim) milk

1/2

teaspoon salt

1/8

teaspoon pepper

4

fat-free flour tortillas (8 to10 inch)

1/2

cup shredded fat-free Cheddar cheese (2 oz)

1/4

cup chunky-style salsa

• 1 Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
• 2 In medium bowl, mix egg product, milk, salt and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
• 3 Meanwhile, heat tortillas as directed on package.
• 4 To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese and salsa. Roll up tortillas.