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
