 |
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 flour tortillas (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup green chili salsa
Instructions:
In a non-stick 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 completetly 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. Yields 6 servings.
|
|
Copyright © 1999 - 2004 Lanier Publishing International
|
|
|
