Mexican Egg Wrap - Volumetrics |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From the Volumetrics eating plan - Barbara Rolls Customize to your liking Ingredients:
2 slices canadian bacon, chopped |
1/2 cup zucchini, shredded |
1/2 cup diced mixed mushrooms |
1/2 cup seeded green bell pepper, diced |
4 eggs |
4 egg whites |
1/4 teaspoon hot pepper sauce |
4 tortillas |
4 tablespoons cherry salsa |
4 tablespoons reduced-fat shredded mexican blend cheese |
5 cherry tomatoes |
2 tablespoons chopped cilantro |
2 tablespoons chopped onions |
1 1/2 teaspoons jalapenos, seeded and finely chopped |
1 1/2 teaspoons lime juice |
Directions:
1. Lightly coat a nonstick skillet with cooking spray and heat over medium heat.
2. Saute the Canadian bacon for three of four minutes, until it is browned.
3. Add the zucchini, mushrooms and pepper, and saute for two minutes.
4. In a medium bowl, beat the eggs, egg whites, hot-pepper sauce. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook stirring frequently , until the eggs are cooked to your liking.
5. Heat the tortillas by steaming them in the microwave in a moist paper towel for 20 to 30 seconds.
6. Divide the egg mixture among the tortillas and top with salsa and cheese.
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