Scrambled Egg Burritos
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Scrambled Egg Burrito
Prep and Cook Time 18 minutes
YIELD Makes 4 servings
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For an easy brunch or light supper, serve this easy entreé with assorted fresh fruit and low-fat muffins.
INGREDIENTS
| 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 |
| 1/3 | cup salsa |
PREPARATION:
- 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.
This recipe appears in:
Mexican
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 |
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