Ingredients:

• 1 tablespoon canola oil
• 3 tablespoons chopped green bell pepper
• 1/8 teaspoon salt
• 1 pinch ground cumin
• 1 pinch ground black pepper
• 1 cup (8 ounces) Better'n Eggs®.
• 3 tablespoons chopped tomato
• 1/4 cup shredded Mozzarella cheese
• 4 100% stone ground whole wheat wraps, warmed*

1. Heat oil in 10-inch nonstick skillet over medium heat. Add green peppers, salt, cumin and pepper. Cook, stirring occasionally, until peppers are crisp tender (2 to 3 minutes).

2. Reduce heat to medium-low. Add Better'n Eggs. As Better'n Eggs starts to set use spatula to lift edge of cooked Better'n Eggs letting uncooked Better'n Eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still moist. Top Better'n Eggs with tomato and cheese. Cook until cheese is melted.

3. Serve Better'n Eggs mixture rolled inside warm wraps.

*Rectangular shaped whole wheat wraps can be found in the deli section of your grocery store

1/4th of recipe, Calories: 185, Fat: 7 g, Cholesterol: 4 mg, Sodium: 606 mg, Carbohydrate: 19 g, Dietary Fiber: 9 g, Protein: 17 g

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