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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:
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:
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 |
This recipe appears in:
Mexican
