Egg-and-Cheese Breakfast Wrap

Directions

1. 1
   Heat 8-inch nonstick skillet coated with cooking spray over medium heat.
2. 2
   Whisk 1 egg in small bowl, and season with salt and pepper, if desired.
3. 3
   Pour egg into skillet, and swirl to coat bottom completely like a crepe.
4. 4
   Cook 2 to 3 minutes, or until egg is firm in center.
5. 5
   Slide onto paper-towel-lined plate.
6. 6
   Top with paper towel.
7. 7
   Repeat with remaining eggs, then cool.
8. 8
   Toss together tomatoes and garlic in bowl, and season with salt and pepper, if desired.
9. 9
   Let stand 10 minutes, then drain off liquid.
10. 10
    Place 1 egg wrapper on work surface.
11. 11
    Spread with 2 Tbs.
12. 12
    cheese.
13. 13
    Spread a line of 1/4 cup tomatoes over top one-third of egg wrapper.
14. 14
    Top with 1/4 cup sprouts.
15. 15
    Roll egg wrapper around vegetables, like a burrito, folding in sides; place seam-side-down on plate.
16. 16
    Repeat with remaining ingredients.