Suppertime Egg Burritos Recipe

  • 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
  1. 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.
  2. 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.