Thursday, November 5, 2009

Scrambled Egg Breakfast Burritos


Prep and cook time: 18 minutes

Nonstick cooking spray
1 red bell pepper, chopped
5 green onions, sliced
1/2 t. red pepper flakes
1 c. cholesterol-free egg substitute or 8 egg whites (lightly beaten)
1 T. chopped fresh cilantro or parsley
4 (8-in) flour tortillas
1/2c. (2 oz.) shredded low-sodium reduced-fat Monterey Jack cheese
1.3 c, salsa

Spray medium nonstick skillet with cooking spray. Heat over medium heat until hot. Add bell pepper, green onions and red pepper flakes.
Cook and stir 3 minutes or until vegetables are crisp-tender.

Add egg substitute or egg whites to vegetables. Reduce heat to low, Cook and stir 3 minutes or until set. Sprinkle with cilantro (or parsley.)

Stack tortillas and wrap in paper towels. Microwave at HIGH 1 minute or until tortillas are hot.

Place 1/4 egg mixture on each tortilla. Sprinkle with 2 T. cheese. Fold sides over to enclose filling. Serve with salsa.

YIELD: 4 servings

Calories 186
Calories from Fat 20%
Total Fat 4g
Sat. Fat 1g
Cholesterol 6mg
Sodium 423mg
Carbohydrate 23g
Fiber 1g
Protein 14g





If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House

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