- 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
- 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.