Cheesy Egg ‘n’ Veggie Wrap

In a medium-sized bowl, whisk eggs, salt and pepper.

In a large nonstick skillet, heat canola oil over medium-high heat. Add zucchini, onion and red pepper. Cook until softened, about 3 minutes, stirring often. Pour in egg mixture and immediately reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, about 5 minutes.

Divide cheese, spinach and eggs between 4 whole wheat tortillas. Wrap and serve.