Three-Pepper Breakfast Burritos

1 tbsp (15 mL) margarine or butter

1/4 cup (50 mL) sliced green onions

1/2 medium green bell pepper, chopped

1/2 medium red bell pepper, chopped

1/2 medium yellow bell pepper, chopped

6 eggs

2 tbsp (25 mL) milk

1/2 tsp (2 mL) salt

1/8 tsp (0.5 mL) pepper

4 Old El Paso* Large Flour Tortillas (from 8-count pkg), warmed

1/2 cup (125 mL) shredded Cheddar or Monterey Jack cheese (or mexican blend with spices)

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1

Melt margarine in medium nonstick skillet over medium-high heat. Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.
2

Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.
3

Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.
4

To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up.