Ingredients
1
tablespoon butter
1/3
cup chopped green bell pepper
1/3
cup chopped red bell pepper
1/3
cup chopped yellow bell pepper
1/4
cup sliced green onions (4 medium)
6
eggs
2
tablespoons milk
1/2
teaspoon salt
1/8
teaspoon pepper
4
Old El Paso™ Flour Tortillas for Burritos (8 inch), heated as directed on package
1/2
cup shredded pepper Jack cheese (2 oz)
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell peppers and onions; cook 2 to 3 minutes, stirring occasionally, until vegetables are just tender, stirring occasionally.
In medium bowl, mix eggs, milk, salt and pepper; beat well.
Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 1 to 3 minutes, stirring frequently, until eggs are set but still moist.
To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.)
