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| INGREDIENTS |
| 4 |
6-inch whole-wheat tortillas |
| 2 tsp. |
canola oil |
| ½ cup |
diced onion |
| 3 |
garlic cloves, minced |
| ½ cup |
sliced red peppers |
| 2 |
scallions, minced |
| 1 tbsp. |
seeded and diced jalapeno pepper |
| ½ tsp. |
cumin |
| 7 |
egg whites |
| 3 |
whole eggs |
| ⅓ cup |
fat free milk |
| ¼ tsp. |
dried oregano |
| ½ cup |
hot or mild salsa |
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| RECIPE |
- Preheat oven to 400º F.
-
Wrap the tortillas in foil and place on baking sheet in oven to keep them warm.
- Whisk together egg whites, whole eggs, milk, and oregano in medium bowl. Set aside.
-
Heat oil in large nonstick skillet over medium heat.
- Add onion and garlic. Sauté for 3 minutes.
-
Add scallions and red pepper. Sauté for another 3 minutes.
-
Add jalapeno peppers and cumin. Sauté for 1 more minute.
- Pour egg mixture over vegetables and scramble lightly until cooked to desired doneness.
- Divide the eggs among the hot tortillas, roll into cones, plate seam side down and serve with salsa.
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| SERVING SUGGESTION |
SERVING SIZE:
1 tortilla with 1/2 cup filling
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
225 |
|
| Total Fat |
7 g |
|
| Sodium |
565 mg |
|
| Total Carbohydrates |
24 g |
|
| Fiber |
3 g |
|
| Protein |
15 g |
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