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Suppertime Egg Burritos

By: Scott Jones

"Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right 'zip'. --Scott Jones of Tulsa, Oklahoma"

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green pepper
2 teaspoons canola oil
3 eggs
1 1/4 cups egg substitute
3 tablespoons reduced-fat cream cheese, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
6 (8 inch) flour tortillas, warmed
3/4 cup shredded reduced-fat Cheddar cheese
1/2 cup salsa

Directions

In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set.
Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately.

Footnotes

Nutritional Analysis: One serving (1 burrito) equals 296 calories, 11 g fat (3 g saturated fat), 112 mg cholesterol, 678 mg sodium, 31 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.