1/2 cup chopped tomato
2 tablespoons chopped onion
1/4 cup canned corn
1/4 cup egg substitute
1 flour tortilla, 6 inches in diameter
2 tablespoons salsa
In a small skillet, add the chopped tomato, onion and corn. Cook over medium heat until the vegetables are soft and moisture is evaporated. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes. To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close. Serve immediately.
Dietitian's tip:
By using egg substitutes instead of whole eggs and substituting vegetables for sausage and cheese, you cut out much of the fat and cholesterol in this breakfast burrito.
Serves 1
Nutritional Analysis
(per serving)
Serving size: 1 burrito
Calories
231
Cholesterol
1 mg
Protein
12 g
Sodium
519 mg
Carbohydrate
34 g
Fiber
4 g
Total fat
5 g
Potassium
525 mg
Saturated fat
1 g
Calcium
91 mg
Monounsaturated fat
2 g