TLC Cooking "Scrambled Egg Burritos"

Scrambled Egg Burritos

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:

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