Randy Mayor Photo by: Randy Mayor

Egg, Mushroom, and Roasted Red-Pepper Burritos

Cooking Light JANUARY 2000

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 29%
  • Fat: 7.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 10.9g
  • Carbohydrate: 30.7g
  • Fiber: 2.3g
  • Cholesterol: 64mg
  • Iron: 2.4mg
  • Sodium: 673mg
  • Calcium: 128mg

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Egg, Mushroom, and Roasted Red-Pepper Burritos Recipe