Ingredients
2 large whole eggs and 6 large egg whites
Olive oil nonstick cooking spray
1 cup chopped red bell peppers
1/2 cup store-bought salsa
1/2 cup shredded reduced-fat pepper Jack cheese (optional)
Coarse salt and freshly ground black pepper
Two 8-inch whole-wheat tortillas
Preparation
In a medium bowl, whisk together eggs and egg whites. Spray a medium nonstick skillet with cooking spray and heat over medium heat; add egg mixture. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet toward the center. As the eggs start to set, stir them gently until curds form, about 2 minutes. Stir in peppers, salsa, and cheese; season with salt and pepper. Serve immediately on a tortilla.
Add peppers and salsa to skillet and cook until peppers are tender, about 3 minutes. Add egg mixture. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet toward the center. As the eggs start to set, stir them gently until curds form, about 2 minutes. Stir in cheese, if desired. Season with salt and pepper. Divide mixture between tortillas; serve immediately.
