Source: dLife

Eggs, sauteed fresh vegetables, a dash of hot sauce, cheddar cheese, and cilantro wrapped in warm tortillas.

Servings

0.5 chopped green bell peppers , seeded and chopped
3 scallions , sliced thin
1 fresh plum tomatoes , chopped
4 Eggs, large, raw
4 egg whites
0.25 tsp salt
0.5 tsp hot pepper sauce
4 Tortilla, flour , 6-inches each (fat free)
0.5 cup Cheese, cheddar, sharp, reduced fat, finely shredded
1 tbsp fresh cilantro , chopped

1 Spray a large nonstick pan with nonstick cooking spray and place over medium high heat. Add in the bell pepper and cool until tender yet crisp, approximately 3 minutes.
2 Stir in the scallions and tomatoes and saute until softened, about 1 minute. Remove vegetables to a plate.
3 In a medium bowl, whisk together the eggs, egg whites, salt, and hot pepper sauce.
4 Spray the pan again with nonstick cooking spray and place back over medium high heat. Add in the egg mixture and cook, stir as needed, until scrambled but not dry.
5 Remove pan from heat and gently toss in the sauteed vegetables.
6 Warm the tortillas according to directions on package and fill each along the bottom edge with 1/4 of the egg and vegetable mixture.
7 Sprinkle each evenly with the cheese and cilantro, roll up tightly, and cut in half.

Egg substitute also works well.