Mexican Eggbeater Breakfast Taco
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 cup of Eggbeater or other egg substitute (equivalent to 1 egg)1/8 cup of Kraft 2% 4-cheese mexican blend2 Tbsp of Salsa Verde (mild to hot, depending on personal taste)1 8" multigrain tortillaSalt and pepper to taste
Prepare a small saute pan by spraying it with a low-fat cooking spray.
Heat pan over medium heat, and pour in 1/4 cup of eggbeater or other egg substitute.
When egg is dry on the edges, and firm on top, sprinkle 1/8 cup of mexican cheese blend onto 1/2 of the omelet. Cover the cheese with 2 tablespoons of salsa verde. Add salt and pepper to taste.
Place one mulitgrain tortilla onto a plate, and carefully slide the omelet onto the tortilla. Fold the tortilla over to make a soft taco.
Makes 1 serving.
Number of Servings: 1
Recipe submitted by SparkPeople user BAB5GUY.
Heat pan over medium heat, and pour in 1/4 cup of eggbeater or other egg substitute.
When egg is dry on the edges, and firm on top, sprinkle 1/8 cup of mexican cheese blend onto 1/2 of the omelet. Cover the cheese with 2 tablespoons of salsa verde. Add salt and pepper to taste.
Place one mulitgrain tortilla onto a plate, and carefully slide the omelet onto the tortilla. Fold the tortilla over to make a soft taco.
Makes 1 serving.
Number of Servings: 1
Recipe submitted by SparkPeople user BAB5GUY.
Nutritional Info Amount Per Serving
- Calories: 187.0
- Total Fat: 5.2 g
- Cholesterol: 7.8 mg
- Sodium: 495.7 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 8.6 g
- Protein: 16.9 g
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