Scrambled Egg Wrap

I am saving this one for our next camping trip, but this is also a great recipe for a quick, filling breakfast or light lunch. This recipe is very versatile and you can add any herb or vegetable to the eggs or as a topping. Suggestion -green onions, hot sauce, tomatoes etc UPDATE: We made this recipe for breakfast while camping this summer and it was just amazing.

• Ready In: 25 mins
• Serves: 6
• Yields: 6 wraps

Ingredients

• 1  tablespoon  vegetable oil
• 1  sweet red pepper, chopped
• 8  eggs
• 2  tablespoons 1% low-fat milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups cheddar cheese, shredded
• 6  tortillas, whole wheat, flax (or your preferred kind)

Directions

1. In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
2. Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
3. Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.