Suppertime Egg Burritos Recipe

5 1
Suppertime Egg Burritos Recipe
Suppertime Egg Burritos Recipe photo by Taste of Home
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Suppertime Egg Burritos Recipe

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5 1
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Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right "zip". —Scott Jones of Tulsa, Oklahoma
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 teaspoons canola oil
  • 3 eggs
  • 1-1/4 cups egg substitute
  • 3 tablespoons reduced-fat cream cheese, cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 flour tortillas (8 inches), warmed
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup salsa

Directions

In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a 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. Yield: 6 servings.
Originally published as Suppertime Egg Burritos in Light & Tasty April/May 2001, p27

Nutritional Facts

1 each: 304 calories, 12g fat (4g saturated fat), 122mg cholesterol, 700mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.

  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 teaspoons canola oil
  • 3 eggs
  • 1-1/4 cups egg substitute
  • 3 tablespoons reduced-fat cream cheese, cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 flour tortillas (8 inches), warmed
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup salsa
  1. In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a 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.
  2. 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. Yield: 6 servings.
Originally published as Suppertime Egg Burritos in Light & Tasty April/May 2001, p27

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