Scrambled Egg Wrap

1. 1

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

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.