Ingredients25 m servings
- 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.
ReviewsRead all reviews 5
Delicious! And, these are great not just at suppertime but anytime. I chose to make these for breakfast this morning and they're definitely filling. I used olive oil and a bit of garlic to saut...
I didn't make this for dinner, but for breakfast. I used red pepper instead of green (personal preferance) and I used butter instead of canola oil and all eggs as I don't usually have egg substi...
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 mak...
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 && i...