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Breakfast Tortilla Wrap
Diabetic Living Magazine
“This bacon and egg omelet is loaded with turkey bacon, crunchy bell pepper, and fresh tomato. Rolled up in a warm tortilla, this quick-and-easy breakfast will keep you satisfied for hours.”
1 slice turkey bacon
2 tablespoons chopped green bell pepper
⅛ teaspoon ground cumin
⅛ teaspoon crushed red pepper (optional)
¼ cup refrigerated or frozen egg product, thawed, or 2 egg whites, slightly beaten
2 tablespoons chopped tomato
3 dashes hot pepper sauce (optional)
1 (8 inch) whole-wheat tortilla, warmed (see Tip)
1Prepare turkey bacon according to package directions; crumble and set aside.
2Coat a medium nonstick skillet with cooking spray. Heat skillet over medium heat; add bell pepper, cumin, and, if desired, crushed red pepper. Cook and stir until tender, about 3 minutes. Add egg; cook, without stirring, until mixture begins to set on the bottom and around edge. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but is still glossy and moist.
3Stir in the bacon, tomato, and, if desired, hot pepper sauce. Spoon onto tortilla; roll up.
Tip: To warm a tortilla, wrap it in white microwave-safe paper towels; microwave on High for 15 to 30 seconds or until softened. (Or preheat oven to 350°F. Wrap tortilla in foil. Heat in the oven for 10 to 15 minutes or until warmed.)