Scrambled Egg Burritos
|Non-stick cooking spray||1|
|Red bell pepper||To Taste, chopped|
|Green onions||5 , sliced|
|Red pepper flakes||1⁄2 Teaspoon|
|Cholesterol free egg substitute||1 Cup (16 tbs)|
|Chopped fresh cilantro/Chopped fresh parsley||1 Tablespoon|
|8 inch flour tortillas||4|
|Low sodium low fat monterey jack cheese||2 Ounce, shredded (1/2 Cup)|
|Salsa||1⁄3 Cup (5.33 tbs)|
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 at 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.