Recipe: Back to School Breakfast Burritos

BACK TO SCHOOL BREAKFAST BURRITOS

Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms
1 cup egg substitute
2 tablespoons skim milk
1/4 teaspoon ground black pepper
4 (6 inch) fat-free flour tortillas
1 cup shredded low-fat cheddar cheese, divided

Spray a large nonstick skillet with nonstick cooking spray. Heat it over medium heat and add the onion, green pepper and mushrooms. Saute until the vegetables are soft, about 5 minutes. Remove the vegetables from pan and set them aside.

Meanwhile, in a medium bowl, whisk together the egg substitute, skim milk and pepper.

Once again, spray the nonstick skillet used to saute the vegetables with vegetable oil cooking spray and heat on a medium setting. Pour the egg mixture into the heated skillet. Stirring occasionally, cook until the eggs have thickened throughout.

Add the sauteed vegetables to the cooked scrambled eggs and gently combine.

Microwave the flour tortillas about 20-25 seconds just to soften them.

Place one-fourth of the egg and vegetable mixture on each tortilla and top each with 1/4 cup of the cheese. Fold one end of the tortilla up about 1 inch over the filling; fold the right and left sides over the folded end, overlapping. Fold the remaining end down, forming a burrito.

Makes 4 burritos

Per serving: 192 calories (29% from fat), 6 grams fat (3 grams sat. fat), 17 grams carbohydrate, 17 grams protein, 454 mg sodium, 12 mg cholesterol, 257 mg calcium, 7 grams fiber. Food exchanges: 1 starch, 2 lean meat

Created by Jeanne Stevenson, dietetic intern, registered, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen