Confetti Breakfast Burritos

2 large eggs
4 egg whites
2 tsp. olive oil
1 medium tomato, seeded and chopped
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/4 cup yellow squash, diced
1/4 cup green onion, chopped
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
4 Tbsp. soy bacon bits (or to taste)
4 flour tortillas, preferably whole wheat, room temperature or warmed

In medium bowl, beat eggs with egg whites. Set aside. Heat olive oil in nonstick skillet over medium heat. When oil is hot, add tomato, peppers, squash and onion. Cook 3 minutes, stirring constantly. Add eggs and scramble with a fork or spoon. Add salt, pepper and cayenne, if using. When eggs are cooked, stir in soy bacon bits. Divide eggs evenly onto tortillas. Roll up tightly, burrito style, and serve immediately. Serves 4

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