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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 1 |
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An Omelet in a wrap with the taste of Mexican and Southwestern. A brunch type meal Low-cal, low-carb, and low-fat. Along with Fruit, low carb SUN-Chips and diet soda. Ingredients:
nonstick cooking spray |
2 tsp. cornstarch |
1 tbs. water |
1 egg |
1tbs. bacon bits |
3 tbs. refried beans warmed, canned or your own prepared |
1/4 cup ( 1oz ) shredded monterey jack or cheddar cheese |
2 tbs. chunky salsa |
1/2 cup finely shredded romaine or iceberg lettuice |
Directions:
1. To make Omelet, dissolve cornstarch in water in a small bowl. Add egg; whisk until blended.
2. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add egg mixture, tilting skillet to cover bottom of skillet. Cook 1 to 2 minutes or until set. Turn omelet over; cook 30 seconds. Turn out on to cutting board, browned side down.
3. To make Wrap, spread beans to edge of omelet. Sprinkle evenly with bacon bits, cheese, salsa and lettuce.
4. Gently roll up, seal with refried beans. Serve immediately; or, wrap in plastic wrap and refrigerate till ready to eat.
5. Calories are: 286, Fat 17g, Carb. 16g, Fib. 4g , Sodium 775mg
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