Scrambled Egg Burritos

Scrambled Egg Burrito

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
1/3 cup salsa


  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
Calories 192
Calories from Fat 25 %
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 10 mg
Carbohydrate 23 g
Fiber 2 g
Protein 13 g
Sodium 423 mg

Dietary Exchange

Starch 1
Vegetable 1
Meat 1-1/2

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