Name: Scrambled Egg Breakfast Burritos
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 medium red bell pepper, chopped; 5 green onions, sliced; 1/2 teaspoon red pepper flakes; 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

Text Size:

Ingredients

Nonstick cooking spray
1 medium red bell pepper, chopped
5 green onions, sliced
1/2 teaspoon red pepper flakes
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

Directions

Yield:
4 servings

Serving size:
1 burrito with 1 tablespoon plus 1 teaspoon salsa

1. Spray medium nonstick skillet with cooking spray. Heat over medium heat. Add bell pepper, green onions, and red pepper flakes; cook and stir 3 minutes, or until vegetables are crisp-tender.

2. Add egg whites 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.

Calories: 192 calories, Carbohydrates: 23 g, Protein: 13 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 10 g, Sodium: 423 g, Fiber: 2 g

Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 1 1/2 Meat.