• ½ green bell pepper, seeded and chopped
  • 3 scallions, thinly sliced
  • 1 plum tomato, chopped
  • 4 large eggs
  • 4 egg whites
  • ½ teaspoon salt
  • ½ teaspoon hot pepper sauce
  • 4 (6-inch) fat-free flour tortillas
  • ½ cup shredded reduced-fat sharp cheddar cheese
  • 1 tablespoon chopped fresh cilantro


  1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bell pepper and cook until tender-crisp, about 3 minutes. Add the scallions and tomato; sauté until softened, about 1 minute. Transfer the vegetables to a plate.
  2. Beat the eggs, egg whites, salt and pepper sauce together in a medium bowl. Spray the skillet with more nonstick spray and set over medium-high heat. Add the egg mixture and cook, stirring as needed, until the eggs are scrambled. Remove from heat and gently toss the eggs with the sautéed vegetables.
  3. Heat the tortillas according to pkg. directions. Fill the tortillas by spooning one-fourth of egg-vegetable mixture along the bottom edge of the tortilla; sprinkle each with cheese and cilantro. Roll up tortillas tightly, cut in half, and then serve.


Nutrition Per Serving

Serving size: (1 roll-up)

201 Cal, 8g Fat, 3g Sat Fat, 222mg Chol, 706mg Sod, 16g Carb, 7g Fib, 17g Prot, 181mg Calc./p>



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