Welcome to another (rare) original recipe! Yes, I know, eggs and tortillas aren't exactly original, but given my lack of culinary creativity, every little bit counts. ;)
I don't remember how or when I "created" this breakfast dish, but it's a big favorite of ours. We probably eat these at least once on the weekends, and I tend to have it a couple of times during the week. They are fast, easy, and pretty good for you.
1 cup Egg-Beaters, Garden Variety
splash of milk
2 low-carb tortillas
1 wedge Laughing Cow cheese, garlic and herb flavor
1/4 cup Cheddar or Mexican Blend shredded cheese
Preheat a nonstick skillet over medium heat. Spray very lightly with cooking spray.
Mix Egg-Beaters with a splash of milk and add to skillet.
Spread half of the cheese wedge across each tortilla. Divide shredded cheese evenly between the two tortillas.
Check on the eggs - lift edges with a spatula. Once they're set, break up the eggs with the spatula. When they are thoroughly scrambled, divide evenly on top of the cheese-topped tortillas.
Fold opposite ends of the tortilla towards the center, and then roll one of the other ends toward the other.