Volumetrics Mexican Egg Wrap
- Number of Servings: 4
Ingredients
2 slices Canadian bacon, chopped1/4 cup shredded yellow zucchini1/4 cup diced mushrooms, about 2 ounces1/4 cup seeded, diced red or green bell pepper4 eggs4 egg whites1/4 teaspoon hot pepper saucePinch salt4 flour tortillas4 tablespoons salsa4 tablespoons reduced-fat shredded Mexican-blend cheese
1) Lightly coat a nonstick skillet with cooking spray and heat over medium heat. Saute the Canadian bacon for 3 or 4 minutes, until it is browned. Add the zucchini, mushrooms, and bell pepper, and saute for 2 minutes.
2) In a medium bowl, beat the eggs, egg whites, hot pepper sauce, and salt. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook, stirring frequently, until the eggs are cooked to your liking.
3) Heat the tortillas by steaming them in the microwave in moist paper towels for 20 to 30 seconds.
4) Divide the egg mixture among the tortillas and top with the salsa and cheese. Fold the tortillas in half and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KAVITHA1989.
2) In a medium bowl, beat the eggs, egg whites, hot pepper sauce, and salt. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook, stirring frequently, until the eggs are cooked to your liking.
3) Heat the tortillas by steaming them in the microwave in moist paper towels for 20 to 30 seconds.
4) Divide the egg mixture among the tortillas and top with the salsa and cheese. Fold the tortillas in half and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KAVITHA1989.
Nutritional Info Amount Per Serving
- Calories: 289.5
- Total Fat: 11.4 g
- Cholesterol: 226.7 mg
- Sodium: 881.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.2 g
- Protein: 20.4 g
Member Reviews