2 teaspoons olive oil (or vegetable or canola oil)
1 large red, yellow, orange or green bell pepper, chopped
1/2 yellow onion, chopped
6 slices ham, chopped
8 eggs, lightly beaten
2 cups shredded cheddar cheese, divided
12 (6-inch) flour tortillas
4 strips bacon, cooked
1 tablespoon chopped fresh parsley (optional)
- Preheat oven to 375°F. Heat oil in large nonstick pan over medium-high heat. Add pepper and onion and cook, stirring from time to time until soft, about 3 to 5 minutes. Stir in ham and eggs and scramble, stirring until just set, about 1 to 2 minutes. Take pan off the heat. Stir in 1 cup of cheese until mixed.
- Spoon egg mix down the center of each tortilla. Roll up each tortilla and place into a 9×13-inch baking dish, seam-side down, with each tortilla touching the last one. Sprinkle the rest of the cheese over top of the rolled tortillas.
- Bake until cheese is melted and bubbly, about 10 to 15 minutes. Top with bacon and parsley and serve.