| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Breakfast &, Brunch |
10 |
servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 6 |
oz |
Finely chopped HEALTHY CHOICE Polaska Kielbasa |
| 1/2 |
c |
Chopped onion |
| 1 |
pk |
Frozen chopped spinach; (10 oz.) thawed, drained and squeezed dry |
| 1 |
|
Bottle roasted red bell peppers; (7 oz.) drained and cut into strips |
| 1 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Salsa |
| 1/4 |
ts |
Freshly ground pepper |
| 3 |
|
Cloves garlic; minced |
| 1 1/2 |
c |
Egg substitute |
| 1/2 |
c |
HEALTHY CHOICE Low-Fat Mozzarella Shreds; (2 oz.) |
| 10 |
|
Fat-free flour tortillas; (8 oz.) |
INSTRUCTIONS
Coat a large nonstick skillet with cooking spray; place over medium
high heat until hot. Add kielbasa and onion; saute 2 minutes. Add
spinach and next 5 ingredients; saute 2 minutes.
Add egg substitute and mozzarella shreds to skillet, and cook 10
minutes or until mixture is set, stirring mixture occasionally.
Warm tortillas according to package directions. Spoon about 1/2 cup
egg mixture down center of each tortilla, and roll up. Yield
: 10 servings (13 % calories from fat) Per serving: Cal. 138, Fat 2.0
gr, Carb 22.4 gr, Prot. 10.5 gr, Chol. 16 mg., Sod. 585 mg, Fiber 5.4
gr.
NOTES : From Choices for Living - the magazine of Healthy Choice MAKE
AHEAD TIPS: Fill all tortillas with egg mixture; roll up, and let
cool. Wrap cooled sandwiches, individually, in heavy-duty plastic
wrap. Store in refrigerator up to 4 days or freeze up to 1 month.
Allow frozen sandwiches to thaw overnight in refrigerator. Microwave
chilled sandwiches, still wrapped, at HIGH for about 45 minutes or
until warm, turning once.
Recipe by: Choices for Living
Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999,
converted by MM_Buster v2.0l.
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