Ingredients Jump to Instructions ↓

  1. 1 cups eggstirs (equivalent to 4 eggs)

  2. 4 tablespoons Carnation Evaporated Milk

  3. 1 tsp tarragon , dried

  4. 1 tsp salt

  5. 1 tsp black pepper

  6. 1/2 cups onions , minced

  7. 1/2 cups button mushrooms , sliced

  8. 4 tablespoons monterey jack cheese With jalapeno peppers , shredded

  9. 4 tortillas Low Carb Low Fat Wrap

Instructions Jump to Ingredients ↑

  1. Heat skillet, spray liberally with PAM and saute the onions and mushrooms.

  2. While that's going on, mix the egg, milk and spices together well so you see a nice froth going on.

  3. When the onions are soft and translucent spread the onions and mushrooms evenly across the bottom of the skillet, then slowly pour in the egg. What you are going for here is a nice even distribution of ingredients.

  4. Reduce the heat to low, cover the skillet and let the eggs cook for about 10 minutes.

  5. Wrap the tortillas in a towel, sprinkle some water on the outside of the towel, and heat the bundle in the microwave for about a minute. This will warm the tortillas and make them easy to roll.

  6. When the eggs are done, remove from heat, divide into four equal parts. Place one part on each of the four tortillas. Sprinkle one tablespoon of shredded cheese on top of each and roll up.

  7. You can wrap the burritos in wax paper to take to the office for reheating in the microwave on high for about a minute. I make these ahead and they are good to go all week.

  8. Servings 4 1 burrito Per Serving Calories 179 Fat 7.1 Carbs 16.83 Protein 16.1 Fiber 6.8


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