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West Coast Breakfast Burritos

Yield 2 servings.

Ingredients

  • 1/2 cup seeded, chopped tomato
  • 1 tablespoon chopped green onions
  • 1 tablespoon cold water
  • 1 teaspoon chopped jalapeno pepper
  • 2 teaspoons lime juice
  • 1/8 teaspoon dried oregano
  • Vegetable cooking spray
  • 1/2 cup frozen egg substitute, thawed
  • 1/4 cup diced ripe avocado
  • 1/4 cup nonfat sour cream alternative
  • 2 tablespoons canned chopped green chiles, drained
  • 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
  • 2 (10-inch) flour tortillas, heated

Nutrition Information

  • calories 242
  • caloriesfromfat 30 %
  • fat 8 g
  • satfat 2.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.9 g
  • carbohydrate 26.1 g
  • fiber 0.0 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 418 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; set aside.

  2. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Pour egg substitute into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, add avocado, sour cream, chiles, and cheese; stir gently until cheese melts.

  3. Spoon egg substitute mixture evenly down center of each tortilla. Roll up tortillas, folding in sides. Place, seam side down, on a serving plate. Top evenly with tomato mixture.

Cooking Light Light Cooking for Two