Suppertime Egg Burritos

SUBMITTED 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"

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (3)

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.

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.

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REVIEWS

Reviewed on Jan. 27, 2007 by madison817

this came out amazing, and i recommend as you can chop the green peppers and onions the night before so as to save time in the morning. in my version of this, i didnt use mushrooms, the egg substutute, creem cheese or the salsa. the onion and green peppers work well, and i used them with fresh chopped tomatoes (instead of salsa). and when i scrambled the eggs i added a small amount of milk and butter. mmm good!

1 user found this review helpful

Reviewed on Mar. 31, 2008 by MaryLizBeth

My brother requested breakfast for dinner and so I got on the computer and found this recipe. I wasn't sure about it but gave it a try anyway. WOW! It turned out great and wasn't too hard to make. I did make a few changes (BTW I doubled the recipe): (1) used 6 eggs instead of 5, (2) used only 2 cups of egg substitute, (3) omitted the cream cheese & onion all together, (4) used 2/3 of an extra large green pepper, (5) used 8 oz sliced fresh mushrooms or about 3 cups, (6) added a generous amt of milk to the eggs {didn't measure}, (7) I made Pancake and Sausage Casserole to go with this and used the same skillet that I browned the sausage in {uncleaned} to cook the veggies. BTW I didn't serve this right away {we're all on different schedules and don't normally eat at the same time} and it held up well on the warming zone on my stove. Just warm the tortillas as needed and you're good to go:) Thanks for posting.

0 users found this review helpful

Reviewed on Feb. 27, 2008 by eternal.happiness

It was something decent but not amazing, I didn't find it to be excellent. I would definitely try to alter this recipe and use less green peppers, more mushrooms. Leave out the cream cheese && instead scramble eggs normally with margarine.

0 users found this review helpful

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