Recipe: Mexican tortilla breakfast wrap

Ingredients
2 eggs
pinch salt and freshly ground pepper
2 slices applewood smoked bacon
2 tbsp red pepper, finely diced
2 tbsp red onion, finely diced
1/4 cup grated mozzarella or cheddar cheese
2 tbsp green onions, thinly sliced
1 8-inch soft flour tortilla
a few sprigs cilantro
a few leaves arugula

Preparation
In a small bowl, whisk together eggs, salt and pepper; set aside. Cook bacon in an 8-inch non-stick skillet until crisp and golden, about 5 minutes. Remove bacon and keep warm. Discard all but 1 teaspoon of bacon fat from skillet. Heat remaining teaspoon fat over medium heat and add red pepper and onion, stirring occasionally until vegetables are soft, about 2 minutes. Pour eggs over vegetables, stirring for a few seconds. Tilt the pan to evenly distribute the uncooked egg. Cook undisturbed, over a gentle heat, until the eggs are just set in the middle. Sprinkle with cheese and green onions, leaving until the cheese begins to melt.

Warm a soft flour tortilla in the microwave for 10 seconds and place on a clean, dry surface. Slide eggs, cheese side up, onto the warm tortilla. Place the slices of bacon, cilantro and arugula in the centre of the eggs and roll up the tortilla. The cheese will help keep the roll together.

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