Breakfast Burrito

Breakfast Burrito

Recipe By : Global Vegetarian, by Jay Solomon, page 146

2 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

Vegetable spray

1 medium red bell pepper -- seeded and diced

4 medium button mushrooms -- sliced, up to

2 scallions -- chopped

1/2 cup corn kernels

fresh or frozen and thawed 2 tablespoons chopped cilantro

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup egg substitutes

(about 2 eggs beaten)

1/4 cup shredded low-fat provolone or Swiss

cheese

2 10 inch flour tortillas

Makes 2 servings

The idea of wrapping skillet eggs in a flour tortilla provides a nice

change of pace.

Heat a lightly sprayed nonstick skillet. Add the pepper, mushrooms, and 5 to 7 minutes. Stir in the corn and seasonings

2 to 3 minutes more. Whisk in the eggs and cook over medium

heat, stirring frequently. When the eggs are completely cooked (fluffy,

not brown), remove from the heat and fold in the cheese.

Warm the tortillas over a burner or pan and then place on 2 plates. Spoon

the egg mixture into the center of each tortilla, forming logs. Roll the

tortilla around the mixture and serve with Salsa! Salsa! or a favorite

salsa. Rosemary Roasted Sweet Potatoes, Black Bean Sofrito, or Spinach

Spuds make good side dishes.

Converted by MC

Buster. - - - - - - - - - - - - - - - - - -