Instructions: Heat oil in large, nonstick skillet over medium-high heat. Add bell peppers, onion and seasoning mix; stir well. Cook, stirring frequently, for 3 to 5 minutes or until vegetables are crisp-tender. Transfer to bowl; cover.
Combine evaporated milk and eggs in medium bowl. Pour into heated skillet and scramble until soft curds form. Move eggs to center of skillet. Arrange vegetables around eggs. Sprinkle cheese over eggs and vegetables.
Serve with tortillas. Garnish as desired.
This recipe yields 6 servings.
Description: "A tasty and quick way to prepare eggs. Roll them in the tortillas for a breakfast on the go."
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