Try this Tex-Mex twist on scrambled eggs for brunch or even as a quick dinner. This recipe is much like an open-faced tortilla wrap. Sweet peppers mixed within big soft scrambled egg curds are layered on a tortilla and topped with salsa, cheese and sour cream. Olé!
(125 mL)shredded Tex Mex cheese blend or Cheddar cheese
Light sour cream (optional)
Spray large non-stick skillet with cooking spray. Place skillet over medium heat.
Add onion and pepper; cook, stirring frequently until softened. Lower temperature to medium-low.
Whisk eggs and pepper in medium bowl. Pour eggs over vegetables in skillet. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.
Divide egg mixture over tortillas. Sprinkle 2 tbsp (30 mL) cheese over each, then top with 1 tbsp (15 mL) salsa. Serve with sour cream, if desired.