8 medium eggs
155g cheddar cheese
55g chopped green peppers
80g finely chopped onions
6 medium tomatoes
4 slices streaky bacon
4 10-inch flour tortilla
Salt and pepper to taste
Beat the eggs in a bowl.
Spray a skillet or lightly oil; cook the onions, over medium heat until it’s translucent about 4 minutes. Stir in tomatoes, green peppers and then pour the egg mixture into the skillet.
Using a whisk or wooden spatula stir eggs till they scramble and cook, but not dry for about 4 minutes. Remove and set aside.
Fry the bacon in a skillet without oil.
Cook till bacon starts to crisp up.
Using a griddle pan, place the tortilla and toast each side till lightly brown. Fill each tortilla with the eggs and bacon. Grate cheese over each tortilla.
Fold the tortilla to enclose the filling and wrap tightly.
Set aside in a plate.