Scrambled Egg And Vegetable Wrap-Ups Recipe
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Scrambled Egg And Vegetable Wrap-Ups
vegetable cooking spray
1 medium onion, chopped
1 green pepper, chopped
2 medium tomatoes, chopped
1 cup salsa, divided
1 cup frozen whole-kernel corn
1/2 tsp black pepper
3/4 cup canned pinto beans, drained
1 tbsp taco seasoning mix, dry
8 flour tortillas, 8 inches across
3/4 cup shredded reduced-fat cheese
4 eggs
4 egg whites
Coat a large skillet with cooking spray. Add onion and green pepper and
saut‚ over medium-high heat until tender. Add tomato, 3/4 cup salsa,
corn, and black pepper. Heat thoroughly and set aside. Place beans, taco
seasoning mix and remaining salsa in blender or food processor, and blend
until smooth. Spread about 2 tablespoons of the bean mixture on each
tortilla. Sprinkle tortillas evenly with cheese. Combine eggs and egg
whites; beat well. Coat a nonstick skillet with cooking spray and place
over medium heat until hot. Add egg mixture and cook, stirring often,
until the mixture is firm but still moist. Spoon the egg mixture evenly
over the tortillas and then spoon the vegetable mixture evenly over eggs.
Roll up the tortillas and secure them with toothpicks, if necessary.
Garnish with more salsa if desired, and serve immediately.
Preparation time: 15 minutes Cooking time: 7 to 10 minutes
Yield: 8 servings
Per serving: Calories: 272 Carbohydrates: 38 g Protein: 14 g Fat: 7 g
Saturated Fat: 2 g Soduim: 496 mg Fiber: 5 g Serving size: 1 tortilla
Exchanges per serving: 2 starch 1 vegetable 1 medium-fat meat
from MAY / JUNE 1997
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
Posted to RecipeLu List by Barb at PK on Jun 12, 1998. |
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