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 from Fat 20%
Total Fat 4g
Sat. Fat 1g
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