
Creato con AI
Heat the olive oil in a large skillet over medium heat.
Add the diced bell peppers and sauté for about 3-4 minutes until they start to soften.
In a bowl, whisk the eggs with salt and black pepper.
Pour the eggs into the skillet with the bell peppers and cook, stirring occasionally, until the eggs are scrambled and fully cooked.
Warm the whole wheat tortillas in a separate pan or microwave.
Divide the scrambled eggs and bell peppers evenly among the tortillas.
Top each tortilla with diced tomatoes and shredded cheddar cheese.
Roll up the tortillas to form wraps and serve immediately.