Scrambled Egg Burritos Recipe
Ingredients
| Nonstick cooking spray | ||
| Red bell pepper | 1 To taste, chopped | |
| Green onions | 5 , sliced | |
| Red pepper flakes | 1/2 Teaspoon | |
| 1 cup cholesterol-free egg substitute or 8 egg whites | ||
| 1 tablespoon chopped fresh cilantro or parsley | ||
| Flour tortillas | 4 | |
| Sodium | 1/2 Cup (16 tbs), reduced | |
| Salsa | 1/3 Cup (16 tbs) | |
Directions
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 at HIGH 1 minute or until tortillas are hot.
4. Place 1/4 egg mixture on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides over to enclose filling.
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 at HIGH 1 minute or until tortillas are hot.
4. Place 1/4 egg mixture on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides over to enclose filling.
Chef
