Three-Pepper Breakfast Burritos

 

1

tablespoon margarine or butter

1/4

cup sliced green onions

1/2

medium green bell pepper, chopped

1/2

medium red bell pepper, chopped

1/2

medium yellow bell pepper, chopped

6

eggs

2

tablespoons milk

1/2

teaspoon salt

1/8

teaspoon pepper

4

(7 or 8-inch) flour tortillas, heated

2

oz. (1/2 cup) shredded hot pepper Monterey Jack cheese

• 1 Melt margarine in medium nonstick skillet over medium-high heat. Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.
• 2 Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.
• 3 Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.
• 4 To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up.