Scrambled Egg Burritos

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Scrambled Egg Burritos."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/scrambled-egg-burritos-recipe.htm>  04 December 2008.

Scrambled Egg Burrito Photo
Scrambled Egg Burrito
Prep and Cook Time: 18 minutes
Yield: Makes 4 servings
See Cooking Videos
For an easy brunch or light supper, serve this easy entreé with assorted fresh fruit and low-fat muffins.
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:
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 egg substitute 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.



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


This recipe appears in: Mexican