This breakfast cooks up in a few minutes. Prepare vegetables the night before to cut down on prep time. Or make the egg mixture the night before, and warm it up on a tortilla in the morning. So simple, so good!
1 egg or 2 egg whites
30 mL (2 tbsp) diced red bell pepper
30 mL (2 tbsp) grated zucchini or carrot
Pinch of ground black pepper
1 small whole grain flour tortilla
15 mL (1 tbsp) grated lower fat old Cheddar or Swiss cheese
In a small bowl, beat together egg, red pepper, zucchini and pepper with a fork.
Spray a small non-stick skillet with cooking spray and place on medium heat. Pour egg mixture into the pan, swirling it to coat evenly. Let cook for about 2 minutes or until edge is light golden.
Using a spatula, lift around edges, flip egg over, and cook for another 30 seconds or until set and light golden.
Slide egg onto flour tortilla and sprinkle with cheese. Roll up and enjoy!