Quick Breakfast Taco - From Eatingwell Magazine May/June 2008 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option. Makes 1 serving ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy NUTRITION PROFILE: Low Calorie | Low Carb | High Fiber | Low Cholesterol | Low Sat Fat | Heart Healthy | Diabetes Appropriate | Healthy Weight NUTRITION INFORMATION: Per serving: 153 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 15 g carbohydrate; 17 g protein; 0 g fiber; 453 mg sodium; 207 mg potassium. 1 Carbohydrate Serving Exchanges: 1 starch, 2 very lean meat Ingredients:
2 corn tortillas |
1 tablespoon salsa |
2 tablespoons shredded reduced-fat cheddar cheese |
1/2 cup liquid egg substitute, such as egg beaters |
Directions:
1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
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