Egg and Vegetable Wrap

Categories: Breakfast, Eggs, Tex-Mex, Vegetarian, Wrap

Ingredients

• 2 teaspoons vegetable oil
• 1/4 cup diced red bell peppers or 1/4 cup green bell pepper
• 1/4 cup chopped yellow onion
• 1 cup chopped mushroom
• 4 large eggs
• 1 tablespoon water
• 1/4 teaspoon salt (to taste)
• 2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
• 2 large tomato tortillas, warmed
• 1/2 avocado, diced
• 1/2 cup grated monterey jack pepper cheese

Directions

1. In a skillet over medium heat, warm the oil; add in bell pepper, onion, and mushrooms.

2. Stir/saute for 6-7 minutes, until tender.

3. In a bowl, whisk the eggs, water, and salt together; add egg mixture and chopped cilantro to vegetables; cook, stirring, until light and fluffy, about 2-3 minutes.

4. Assemble: lay tortilla on a plate; add half the egg mixture, half the avocado, and half the cheese.

5. Roll up, burrito style?folding in the ends.

6. Repeat with remaining tortilla.

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