Scrambled Egg Wraps Recipe

• 1 tbsp (15 mL) vegetable oil
• 1 sweet red pepper, chopped
• 8 eggs
• 2 tbsp (25 mL) milk
• 1/4 tsp (1 mL) each salt and pepper
• 1-1/2 cups (375 mL) shredded old cheddar or Monterey Jack cheese
• 6 large tortillas

Preparation:

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.