Cheesy Veggie Egg Roll Up

Directions

1. Add oil to a large skillet, over medium-high heat. Add in the bell peppers, green onion, and parsley and sauté until the vegetables become tender. Season with garlic powder and salt/pepper to taste. Remove from the skillet and set aside.

2. Reduce heat to medium, and melt butter in the same skillet. Crack the eggs into a medium bowl and whisk them with a fork. Pour the eggs into the skillet and cook. Stir the eggs for about 2 to 4 minutes, or until they are just set. Remove skillet from heat.

3. Working with one tortilla at a time, spread about 2 tablespoons of shredded cheese on the tortilla, followed by 1/6 serving of the scrambled eggs and vegetable mixture. Roll them up and repeat with the remaining tortillas.

4. If you’re serving the roll-ups right away, you can halve or serve them whole with a side of warm salsa, if desired.

5. If freezing the roll-ups for later, let them cool to room temperature, and then wrap each one in plastic wrap. Transfer the wrapped roll-ups to a freezer-safe bag and squeeze out the air before sealing. Store the roll-ups in the freezer.

   To defrost frozen roll-ups, unwrap the plastic wrap and then wrap the roll-up in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout and enjoy!

Ingredients

• 1 Tbsp. oil
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup chopped green onion
• 2 Tbsp. fresh parsley
• 2 tsp. garlic powder
• to taste salt
• to taste ground black pepper
• 1 Tbsp. unsalted butter
• 6 large eggs
• 6 whole grain tortillas (8-inch)
• 3/4 cup shredded low-fat sharp cheddar cheese