Breakfast Burrito
Breakfast Burrito ingredients
- Vegetable spray
- 1 med red bell pepper -- seeded and diced
- 4 med button mushrooms -- sliced, up to 6
- 2 scallions -- chopped
- 1⁄2 c corn kernels
- fresh or frozen and thawed
- 2 T Chopped cilantro
- 1⁄2 t Ground cumin
- 1⁄2 t Black pepper
- 1⁄4 t Salt
- 1⁄2 c egg substitutes
- (about 2 eggs beaten)
- 1⁄4 c shredded low-fat provolone or Swiss
- Cheese
- 2 10 inch flour tortillas
Cooking Breakfast Burrito
1. The idea of wrapping skillet eggs in a flour tortilla provides a nice change of pace.
2. Heat a lightly sprayed nonstick skillet.
3. Add the pepper, mushrooms, and scallions and saute for 5 to 7 minutes.
4. Stiri in the corn and seasonings and cook for 2 to 3 minutes more.
5. Whiski in the eggs and cook over medium heat, stirring frequently.
6. When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.
7. Warm the tortillas over a burner or pan and then place on 2 plates.
8. Spoon the egg mixture into the center of each tortilla, forming logs.
9. Roll the tortilla around the mixture and serve with Salsai! Salsa! or a favorite salsa.
10. Rosemaryi Roasted Sweet Potatoes, Black Bean Sofritoi, or Spinachi Spuds make good side dishes.
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