Egg, Mushroom, and Roasted Red-Pepper Burritos

Egg, Mushroom, and Roasted Red-Pepper Burritos Recipe
Randy Mayor


4 servings (serving size: 1 burrito and 2 tablespoons salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 236
Caloriesfromfat 29 %
Fat 7.6 g
Satfat 2.7 g
Monofat 2.7 g
Polyfat 1.6 g
Protein 10.9 g
Carbohydrate 30.7 g
Fiber 2.3 g
Cholesterol 64 mg
Iron 2.4 mg
Sodium 673 mg
Calcium 128 mg


1/4 teaspoon salt
3 large egg whites
1 large egg
1/2 teaspoon butter or stick margarine
1 1/2 cups sliced mushrooms
1/2 cup chopped bottled roasted red bell peppers
1/4 cup (1 ounce) diced sharp cheddar cheese
4 (8-inch) flour tortillas
1/2 cup bottled salsa


Combine first 3 ingredients in a bowl. Melt butter in a large nonstick skillet over medium heat. Add mushrooms; sauté 10 minutes. Add peppers; sauté 1 minute. Pour egg mixture into pan; cook until bottom begins to set, stirring to scramble. Remove from heat; stir in cheese.

Warm tortillas according to package directions. Spoon one-fourth of egg mixture down center of each tortilla; roll up. Serve with salsa.

January 2000