Scrambled Egg Burrito
Prep and Cook Time: 18 minutes
Yield: Makes 4 servings
For an easy brunch or light supper, serve this easy entreé with assorted fresh fruit and low-fat muffins.
Ingredients:
1
medium red bell pepper, chopped
1/2
teaspoon red pepper flakes
1
cup cholesterol-free egg substitute or 8 egg whites
1
tablespoon chopped fresh cilantro or parsley
4
(8-inch) flour tortillas
1/2
cup (2 ounces) shredded low-sodium reduced-fat Monterey Jack cheese
Preparation:
1.
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.
2.
Add egg substitute to vegetables. Reduce heat to low. Cook and stir 3 minutes or until set. Sprinkle with cilantro.
3.
Stack tortillas and wrap in paper towels. Microwave on HIGH 1 minute or until tortillas are hot.
4.
Place one-fourth egg mixture on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides over to enclose filling. Serve with salsa.
Nutritional Information:
| Serving Size: 1 burrito with 1 tablespoon plus 1 teaspoon salsa |
| Sodium |
423 mg |
| Protein |
13 g |
| Fiber |
2 g |
| Carbohydrate |
23 g |
| Cholesterol |
10 mg |
| Saturated Fat |
3 g |
| Total Fat |
5 g |
| Calories from Fat |
25 % |
| Calories |
192 |
Dietary Exchange:
| Meat |
1-1/2 |
| Vegetable |
1 |
| Starch |
1 |