Mushroom and Egg Burrito

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Serves: 6
Ingredients:

  1. 1 cup sliced fresh mushrooms
  2. 1 medium onion, chopped
  3. 1/2 cup chopped green pepper
  4. 2 teaspoons canola oil
  5. 3 eggs
  6. 1 1/4 cup egg substitute
  7. 3 tablespoons reduced-fat cream cheese, cubed
  8. salt and pepper
  9. 6 (8 inch) flour tortillas, warmed
  10. 3/4 cup shredded reduced fat cheddar cheese
  11. 1/2 cup salsa


Cooking Instructions:

  1. In a non-stick skillet, saute the mushrooms, onion, and green pepper in oil until tender. Remove and keep warm.
  2. 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 eggs are completely set.
  3. 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.
  • Nutritional Information:

    1. Serving Size: 1 burrito
    2. Calories 302
    3. Carbohydrate 31g
    4. Fat 11g
    5. Fiber 1g
    6. Protein 19g
    7. Sodium 678mg

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