Recipe

1. In a small nonstick skillet coated with cooking spray, cook mushrooms and onion over medium heat until tender. Add egg substitute and tomato; cook and stir until set.

2. Place one tortilla in a large nonstick skillet; top with ham, egg mixture, cheeses and remaining tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese is melted. Cut into four wedges. Serve with salsa. Yield: 2 servings.