Breakfast Ham ’n Cheese Egg Wrap

Busy? You can cook this egg mixture in advance, then reheat wedges in the microwave and serve when ready. Recipe and photo courtesy of Foodland Ontario

Preparation Time: 10 minutes
Cooking Time: 13 minutes
Serves 4

4 tsp (20 mL) butter
1/2 cup (125 mL) each finely chopped Ontario onion and Ontario greenhouse sweet peppers (red, orange, yellow)
8 Ontario eggs
1/2 cup (125 mL) diced Ontario ham
1/2 cup (125 mL) shredded Ontario mild cheddar cheese
1 Ontario greenhouse tomato, diced
4 large whole wheat flour tortillas

In 10-inch (25 cm) non-stick skillet, melt butter over medium heat. Add onion and peppers; sauté for 4 minutes or until softened. In large bowl, whisk eggs; stir in ham and pour into skillet. With spatula, gently push cooked egg to the centre and allow uncooked eggs to flow underneath, tipping pan if necessary. Cook until set but still creamy and bottom is firm. Sprinkle with cheese; cover with lid and cook until cheese is melted. Slice into 4 wedges and place flat on each tortilla. Sprinkle evenly with the tomatoes; fold in two sides of the tortilla and roll up.

Nutritional Information:
1 serving

PROTEIN: 25 grams
FAT: 24 grams
FIBRE: 3 grams