Breakfast Tortilla Wrap

Ingredients

• 1  slice turkey bacon
•   Nonstick cooking spray
• 2  tablespoons chopped green sweet pepper
• 1/8  teaspoon ground cumin
• 1/8  teaspoon crushed red pepper (optional)
• 1/4  cup refrigerated or frozen egg product, thawed, or 2 egg whites, slightly beaten
• 2  tablespoons chopped tomato
• 3  dashes bottled hot pepper sauce (optional)
• 1  8-inch whole wheat tortilla, warmed*

Directions

Prepare turkey bacon according to package directions; crumble and set aside.

Coat a medium nonstick skillet with nonstick cooking spray. Heat skillet over medium heat; add sweet pepper, cumin, and, if desired, crushed red pepper. Cook and stir until tender, about 3 minutes. Add egg product; cook, without stirring, until mixture begins to set on the bottom and around edge. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.

Stir in tomato, bacon, and, if desired, hot pepper sauce. Spoon onto tortilla; roll up.