West Coast Breakfast Burritos

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

Preparation

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.