Fast Breakfast Wraps
To save a few pennies, buy a large wedge of Cheddar cheese from the deli section of the supermarket. Then simply shred the Cheddar in a food processor, and freeze the extra in resealable plastic bags.
1 Tbsp vegetable oil
2 Tbsp milk
1 tsp salt
1/2 tsp pepper
1 cup shredded Cheddar cheese
3/4 cup chunky salsa
6 large flour tortillas
Heat oil in a medium skillet over medium-high heat. Combine eggs, milk, salt and pepper in a medium bowl; beat well. Pour into skillet.
Cook eggs, without stirring, until bottom and edges begin to set, about 1 minute. Then cook eggs, stirring continually, until just slightly set, about 2 minutes. Add Cheddar; stir. Remove from heat.
Meanwhile, heat salsa in a small saucepan over low heat just until warm. Wrap tortillas in a clean kitchen towel; microwave on HIGH for about 1 minute.
Divide egg mixture among tortillas; spread filling down the center of each one. Top with 2 tablespoons salsa. Fold 1 side of tortilla over filling. Fold up bottom. Roll securely. Serve immediately.
For softer tortillas that are easier to fold, wrap them in a slightly damp paper towel. Then place tortillas in a kitchen towel and proceed as recipe directs in step 3.