Hawaiian Breakfast Wraps
1/4 cup milk or water
1/4 cup chopped ham
1/4 cup chopped red or green bell pepper
2 tablespoons margarine
1 can (8 oz.) crushed pineapple, drained
4 (8-inch) flour tortillas
Beat together eggs and milk in medium bowl, until blended. Set aside.
Cook ham and bell pepper in hot margarine over medium heat in large skillet, until ham is lightly browned and vegetables are tender-crisp. Stir in egg mixture and pineapple. Scramble until desired doneness, stirring constantly.
Evenly divide egg mixture onto flour tortillas. Roll sides up. Serve with watermelon wedges and lime slice, if desired. Serve immediately.
Makes 4 servings