AuthorGeo FoodsCategoryBreakfastIngredients
Preparation
In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm. In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. Spoon egg white mixture across centre of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.
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1 tablespoon olive oil 1 medium red onion, chopped 1/2 cup sliced fresh mushrooms 1 small green pepper, finely chopped 1 small sweet red pepper, finely chopped 1 jalapeno pepper, seeded and finely chopped 1 can (4 ounces) chopped green chilies 1 garlic clove, minced 8 large egg whites 1/4 cup shredded reduced-fat Mexican cheese blend 4 whole wheat tortillas (8 inches), warmedDirections
1In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm. In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. Spoon egg white mixture across centre of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.
Ingredients
Directions
In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm. In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. Spoon egg white mixture across centre of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.