Bacon and Egg Breakfast wraps

Time: 25 minutes Makes: 4 servings

Ingredients:
• 4 slices bacon, chopped
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green sweet pepper
• 1/4 tsp chili powder
• 1/4 tsp ground black pepper
• 1/8 tsp salt
• 1 cup eggs
• 1/4 cup chopped tomato
• 4 8-inch flour tortillas, warmed

Instructions:
In a large nonstick skillet cool bacon over medium heat until crisp, drain on paper towels. Reserve 1 tsp of drippings in skillet; discard the remaining. Add mushrooms, sweet pepper, chili powder, black pepper, and salt; cool and stir about 3 minutes or until vegetables are tender. Add egg product. Cook without stirring until mixture begins to set on the bottom and around edges. Using a spatula, lift and fold partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Stir in bacon and tomato. Divide egg mixture among tortillas; roll up tortillas

Nutrition per wrap:
•calories 195
•total fat 9g
•chol 11mg
•sodium 462mg
•carb 18g
•fiber 1g
•protein 11g