| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Indian | Breakfast &, Brunch | 4 | Servings |
INGREDIENTS
| Egg Beatersr 99% egg substitute; equal 8 eggs | ||
| 2 | tb | Onion; finely chopped |
| 2 | tb | Green pepper; finely chopped |
| 1 | dr | Hot pepper sauce |
| 1/2 | c | Reduced-fat cheddar cheese; shredded |
| 1/2 | c | Taco-seasoned ground round; cooked |
| 4 | Fat-free flour tortillas; (6 inches) | |
| Salsa; optional |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. In a bowl, combine egg substitute, onion, green peppers, hot pepper sauce, and cheese. Cook and stir in a nonstick skillet until eggs begin to set. Add taco meat; cook until eggs are completely set. Spoon onto a warmed tortilla and roll up; top with salsa if desired. Serving Size: 1/4 recipe Calories: 206, Total Fat: 3gm, Calories from Fat: 1133%, Saturated Fat: 2gm, Cholesterol: 17mg, Sodium: 613mg, Carbohydrate: 20gm, Protein: 23gm NOTES : One morning, I decided to try the leftover taco filling from the night before in my eggs. They were really delicious served in tortillas. Recipe by: Mary Smith, Huntington, Indiana Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <[email protected]> on Dec 30, 1997
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