Mexican Eggbeater Breakfast Taco
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Mexican Eggbeater Breakfast Taco calories by ingredient
Introduction
Low cholesterol breakfast or post-workout snack Low cholesterol breakfast or post-workout snackNumber 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 blend
2 Tbsp of Salsa Verde (mild to hot, depending on personal taste)
1 8" multigrain tortilla
Salt and pepper to taste
Directions
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.