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Egg, Mushroom, and Roasted Red-Pepper Burritos

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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