Scrambled Egg Wrap

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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.

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Steps

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In large skillet , heat oil over medium heat.

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Cook red pepper until slightly softened , about 3 minutes.

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Whisk together eggs , milk , salt and pepper.

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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.

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Sprinkle cheese down centre of each tortilla.

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Spoon 1 / 3 cup of the egg mixture over cheese.

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Fold top and bottom of tortilla over filling.

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Fold in sides to form rectangle.

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Place , seam side down , in skillet.

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Fry , turning once , until tortillas are crisp and golden , about 4 minutes.

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Ingredients

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vegetable oil, sweet red pepper, eggs, 1% low-fat milk, salt, pepper, cheddar cheese, tortillas