Three-Pepper Breakfast Burritos

Three Pepper Breakfast Burritos
  • Mild
  • 25 Minutes
  • Vegetarian
  • Serves 4
  • Burritos

Ingredients

  • 1 tbsp (15 mL) margarine or butter
  • 1/4 cup (50 mL) sliced green onions
  • 1/2 medium green bell pepper, chopped
  • 1/2 medium red bell pepper, chopped
  • 1/2 medium yellow bell pepper, chopped
  • 6 eggs
  • 2 tbsp (25 mL) milk
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 4 Old El Paso* Large Flour Tortillas (from 8-count pkg), warmed
  • 1/2 cup (125 mL) shredded Cheddar or Monterey Jack cheese (or mexican blend with spices)

Preparation

  • Melt margarine in medium nonstick skillet over medium-high heat. Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.
  • Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.
  • To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up.