I recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up!
—PAMELA SHANK PARKERSBURG, WV
START TO FINISH: 20 MIN. • MAKES: 2 SERVINGS
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon olive oil
1 cup egg substitute
1/4 teaspoon pepper
2 whole wheat tortillas (8 inches), warmed
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons salsa
2 tablespoons fat-free sour cream
1. In a small nonstick skillet coated with cooking spray, saute mushrooms and peppers in oil until tender. Transfer to a small bowl; keep warm.
2. Add egg substitute and pepper to the pan; cook and stir over medium heat until eggs are set.
3. Spoon vegetable mixture and eggs off-center on each tortilla; top with cheese, salsa and sour cream. Fold sides and ends over filling and roll up.
PER SERVING 294 cal., 8 g fat (2 g sat. fat), 13 mg chol., 585 mg sodium, 31 g carb., 3 g fiber, 21 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.