scrambled egg breakfast wraps

Garden Salsa:
½ small tomato
¼ cup chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons coarsely chopped cilantro
Salt and pepper to taste
Hot sauce to taste

1 or 2 eggs
Salt and pepper to taste
½ tablespoon butter
1 flour tortilla
¼ cup shredded cheddar cheese
Sour cream to taste

Combine all the salsa ingredients in a small bowl and set aside.

Whisk the eggs in a medium bowl until frothy. Sprinkle with the salt and pepper. Melt the butter in a small nonstick saucepan over medium heat. Pour in the eggs and cook over medium to medium-low heat, stirring constantly, until the eggs begin to form large curds but are still very moist. Spoon the eggs down the center of the tortilla.

Sprinkle the eggs with the cheese. Top with the sour cream and a couple of spoonfuls of salsa; roll up.

Serves 1