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Scrambled Egg Burritos

Diabetic.Foodie's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Microwaving
Ingredient: 
Egg
Interest: 
Quick, Healthy

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4.084375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1151 Calories from Fat 517

% Daily Value*

Total Fat 58 g89.2%

Saturated Fat 15.4 g76.9%

Trans Fat 0 g

Cholesterol 4.8 mg1.6%

Sodium 2127.7 mg88.7%

Total Carbohydrates 97 g32.4%

Dietary Fiber 7 g28.1%

Sugars 13 g

Protein 56 g112.2%

Vitamin A 89.4% Vitamin C 69.1%

Calcium 28% Iron 36.2%

*Based on a 2000 Calorie diet

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Scrambled Egg Burritos Recipe