Breakfast Burritos
Ingredients:
3 eggs + 6 egg whites
1/4 tsp. each salt, ground red pepper
1/2 tsp. chili powder
1 can (4-1/2 oz.) chopped green chilis, drained
1/2 cup chopped roasted red pepper
1 tsp. reduced-calorie (trans-fat free) margarine
8 (8") flour tortillas
1/2 cup (2 oz.) shredded reduced-fat cheddar cheese
3/4 cup salsa
1/4 cup + 2 tbsp. nonfat sour cream
optional fresh cilantro sprigs
Directions:
In a medium bowl, combine first 5 ingredients (thru chili powder) and stir well. Add green chilis and red pepper. Melt margarine in a large nonstick skillet over medium heat. Add egg mixture, cook until mixture is firm, but still moist, stirring often. Spoon egg mixture evenly down center of each tortilla, top evenly with cheese. Roll up tortillas, place on a serving plate, seam side down. Top each burrito evenly with salsa and sour cream. Garnish with cilantro sprigs. Great for breakfast or an afternoon snack. Makes 8.
(From Recipe Ross)
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Ingredients:
3 eggs + 6 egg whites
1/4 tsp. each salt, ground red pepper
1/2 tsp. chili powder
1 can (4-1/2 oz.) chopped green chilis, drained
1/2 cup chopped roasted red pepper
1 tsp. reduced-calorie (trans-fat free) margarine
8 (8") flour tortillas
1/2 cup (2 oz.) shredded reduced-fat cheddar cheese
3/4 cup salsa
1/4 cup + 2 tbsp. nonfat sour cream
optional fresh cilantro sprigs
Directions:
In a medium bowl, combine first 5 ingredients (thru chili powder) and stir well. Add green chilis and red pepper. Melt margarine in a large nonstick skillet over medium heat. Add egg mixture, cook until mixture is firm, but still moist, stirring often. Spoon egg mixture evenly down center of each tortilla, top evenly with cheese. Roll up tortillas, place on a serving plate, seam side down. Top each burrito evenly with salsa and sour cream. Garnish with cilantro sprigs. Great for breakfast or an afternoon snack. Makes 8.
(From Recipe Ross)
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