Categories: Sonoma Breakfeast Phase 2
Ingredients
- 1 cup water
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped red or green sweet pepper
- 1 8-ounce carton refrigerated or frozen egg product, thawed
- 1/4 cup skim or fat-free milk
- 1/8 teaspoon black pepper
- 4 7-inch whole wheat tortillas, about 1 oz
- 1 teaspoon extra-virgin olive oil
- 1/4 cup shredded reduced-fat cheddar cheese (2 ounces)
- 1/3 cup bottled salsa
Directions
- Instructions
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In a small saucepan combine water, green onions, and sweet pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until vegetables are tender. Drain well. In a medium bowl stir together egg product, milk, and black pepper. Stir in cooked vegetables.
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Stack tortillas; wrap in foil. Bake in a 350°F oven about 10 minutes or until warm. [Or just before serving, cover and microwave tortillas on 100-percent power (high) about 1 minute.]
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Meanwhile, in a large skillet heat oil over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and fold partially cooked eggs so uncooked portion flows underneath. Sprinkle with cheese. Continue cooking for 2 to 3 minutes or until eggs are cooked through but still glossy and moist.
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To serve, immediately spoon egg mixture down the center of each warm tortilla. Fold tortilla in half or roll up. Top with salsa.