Recipe (click to expand)
|Vegetable spray 1 medium red bell pepper seeded and diced |
4 medium button mushrooms sliced, up to 6
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 scallions and saute for 5 to 7 minutes. Stir in the corn and seasonings and cook for 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.