Scrambled Egg Wrap - cooking recipe

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)

Preparation

In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
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.
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.