West Coast Breakfast Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 cup seeded, chopped tomato |
1 tablespoon chopped green onions |
1 tablespoon cold water |
1 teaspoon chopped jalapeno pepper |
2 teaspoons lime juice |
1/8 teaspoon dried oregano |
vegetable cooking spray |
1/2 cup frozen egg substitute, thawed |
1/4 cup diced ripe avocado |
1/4 cup nonfat sour cream alternative |
2 tablespoons canned chopped green chiles, drained |
1/4 cup (1 ounce) shredded reduced-fat monterey jack cheese |
2 (10-inch) flour tortillas, heated |
Directions:
1. Combine first 6 ingredients in a small bowl; set aside.
2. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Pour egg substitute into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, add avocado, sour cream, chiles, and cheese; stir gently until cheese melts.
3. Spoon egg substitute mixture evenly down center of each tortilla. Roll up tortillas, folding in sides. Place, seam side down, on a serving plate. Top evenly with tomato mixture.
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