Cheesy Veggie Egg Roll Up

Ingredients

Directions

1. ADD oil to a large skillet, over medium-high heat. ADD in the bell peppers, green onion, and parsley and SAUTÉ until the vegetables become tender. SEASON with garlic powder and salt/pepper to taste. REMOVE from the skillet and SET aside.
2. REDUCE heat to medium and MELT butter in the same skillet. CRACK the eggs into a medium bowl and WHISK them with a fork. POUR the eggs into the skillet and COOK. STIR the eggs for about 2 to 4 minutes, or until they are just set. REMOVE the skillet from heat.
3. Working with one tortilla at a time, SPREAD about 2 tablespoons of shredded cheese on the tortilla, followed by 1/6 serving of the scrambled eggs and vegetable mixture. ROLL them up and REPEAT with the remaining tortillas.
4. If you’re serving the roll-ups right away, you can halve or serve them whole with a side of warm salsa, if desired.
5. If freezing the roll-ups for later, let them cool to room temperature, and then WRAP each one in plastic wrap. TRANSFER the wrapped roll-ups to a freezer-safe bag and SQUEEZE out the air before sealing. STORE the roll-ups in the freezer.
6. To defrost frozen roll-ups, UNWRAP the plastic wrap and then WRAP the roll-up in a damp paper towel. MICROWAVE about 2 to 3 minutes until warmed throughout, and ENJOY!

Nutritional Info

Per Serving: 1/6th of Recipe