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.
Prepare turkey bacon according to package directions; crumble and set aside.
Coat 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.
Stir 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 degrees F. Wrap tortilla in foil. Heat in the oven for 10 to 15 minutes or until warmed.)