Scrambled Egg Burrito
For an easy brunch or light supper, serve this easy entreé with assorted fresh fruit and low-fat muffins.
Prep and Cook Time 18 minutes
Makes 4 servings
|Nonstick cooking spray|
|1||medium red bell pepper, chopped|
|5||green onions, sliced|
|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|
- 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 to vegetables. Reduce heat to low. Cook and stir 3 minutes or until set. Sprinkle with cilantro.
- Stack tortillas and wrap in paper towels. Microwave on HIGH 1 minute or until tortillas are hot.
- Place one-fourth egg mixture on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides over to enclose filling. Serve with salsa.
|Serving Size:||1 burrito with 1 tablespoon plus 1 teaspoon salsa|
|Saturated Fat||3 g|
|Total Fat||5 g|
|Calories from Fat||25 %|
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