| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Green pepper; chopped |
| 1 |
c |
Onions; chopped |
| 6 |
|
Eggs |
| 2 |
|
Egg whites |
| 1/3 |
c |
Fat-free evaporated skimmed milk |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
|
10" fat-free flour tortillas |
| 2 |
oz |
Nonfat Cheddar cheese; shredded |
| 1/4 |
c |
Salsa |
|
4 |
servings |
INSTRUCTIONS
1. Spray large nonstick skillet with nonstick cooking spray. Heat over
medium heat until hot. Add bell pepper and onions; cover and cook 4 to 6
minutes or until tender.
2. In medium bowl, combine eggs, egg whites, milk, salt and pepper; beat
well. Add egg mixture to skillet; cook until set, occasionally stirring
gently.
3. Meanwhile, heat tortillas as directed on package. Place tortillas on 4
individual plates. Spoon scrambled egg mixture down center of each
tortilla. Top each with cheese and salsa; roll up.
Recipe by: Pillsbury Fast and Healthy Magazine
Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 21, 1998
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