Cheesy Veggie Egg Roll Up

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.

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.

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.

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

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!