Breakfast Burrito
Yield
2 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet red bell peppers
seeded and diced |
|
| 4 | medium |
mushrooms, button
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| ½ | cup |
corn
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
liquid egg substitute
|
|
| ¼ | cup |
swiss cheese
shredded |
|
| 2 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet red bell peppers
seeded and diced |
|
| 4 | medium |
mushrooms, button
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 118 | ml |
corn
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
liquid egg substitute
|
|
| 59 | ml |
swiss cheese
shredded |
|
| 2 | each |
flour tortillas
|
*
|
Directions
Heat a lightly sprayed nonstick skillet.
Add the pepper, mushrooms, and scallions and sauté for 5 to 7 minutes.
Stir in the corn and seasonings and cook for 2 to 3 minutes more.
Whisk in the eggs and cook over medium heat, stirring frequently.
When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.
Warm the tortillas over a burner or pan and then place on 2 plates.
Spoon the egg mixture into the center of each tortilla, forming logs.
Roll the tortilla around the mixture and serve with Salsa! Salsa! or a favorite salsa.
