Scrambled Egg Wraps

Name: Scrambled Egg Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 2 teaspoons canola oil; 5 plum tomatoes, seeded and chopped; 6 eggs; 1/2 cup soy milk; 1/4 teaspoon salt; 6 flour tortillas (8 inches), warmed

This tasty morning meal will fill your family up with protein and veggies. Try using flavored wraps to jazz things up. —Jane Shapton, Irvine, California

Ingredients

1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
5 plum tomatoes, seeded and chopped
6 eggs
1/2 cup soy milk
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed

Directions

In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer.
Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.

Nutrition Facts

1 each: 258 calories, 10g fat (2g saturated fat), 212mg cholesterol, 427mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Scrambled Egg Wrap in Healthy Cooking August/September 2008