| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Sandwich | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Sour cream (regular; light, no-fat) |
| 2 | tb | Taco seasoning mix |
| 6 | Eggs | |
| 6 | (8-inch) flour tortillas; heated | |
| 3/4 | c | Shredded light Cheddar cheese |
| 1 | c | Shredded Romaine lettuce |
| 1 | md | Ripe tomato; seeded, chopped |
INSTRUCTIONS
In small bowl stir together sour cream and taco seasoning mix; set aside. In medium bowl whisk eggs with 2 tablespoons water until well beaten. Pour eggs into 10-inch skillet sprayed with no stick cooking spray. Cook over medium low heat, stirring occasionally, until eggs are set (3 to 5 minutes). To assemble burritos, spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with 1/6 eggs, cheese, lettuce and tomato. Roll up tightly; serve warm. MILITARY FAMILY MAGAZINE JANUARY 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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