Wednesday, July 12, 2006

Scrambled Egg Burritos
Makes 4 servings

For an easy brunch or light supper, serve this easy entreé with assorted fresh fruit and low-fat muffins. This recipe has 18 grams of protein.

Nonstick cooking spray
1 medium red bell pepper, chopped
5 green onions, sliced
1/2 teaspoon red pepper flakes
4 large eggs
1 tablespoon chopped fresh cilantro or parsley
4 (9-inch) whole wheat or whie flour tortillas
1/2 cup (2 ounces) shredded low-sodium reduced-fat Monterey Jack cheese
2 cups Black Bean & Tomato Salsa or prepared salsa
1/4 cup reduced-fat sour cream

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 eggs 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 1/4 egg mixture on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides over to enclose filling. Serve with salsa.

Nutrients per Serving
(1 burrito with 1 tablespoon plus 1 teaspoon salsa)
Calories 192
Calories from Fat 25 %
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 10 mg
Carbohydrate 23 g
Fiber 2 g
Protein 13 g
Sodium 423 mg

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