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For a Mexican-style breakfast, fill flour tortillas with seasoned scrambled eggs and top with salsa.
1 tablespoon butter
1/4 cup finely chopped green bell pepper
4 large eggs, beaten
1/4 teaspoon Lawry's® Seasoned Salt
1/4 teaspoon Lawry's® Seasoned Pepper
1/4 cup shredded Cheddar cheese
4 (6-inch) flour tortillas, warmed
1/2 cup prepared salsa
Melt butter in medium nonstick skillet on medium heat. Add bell pepper; cook and stir 3 minutes or until crisp-tender. Add eggs, seasoned salt and seasoned pepper. Cook and stir until eggs are firm. Sprinkle with cheese.
To serve, spoon 1/4 of the egg mixture into each tortillas. Top with salsa.
(Amount per serving)