Breakfast

Brunch/Breakfast Egg Wrap is for Breakfast.

Brunch/Breakfast Egg Wrap takes 10 minutes to prepare.

Brunch/Breakfast Egg Wrap takes 10 minutes to cook.

Brunch/Breakfast Egg Wrap makes 1 servings.

The ingredients for Brunch/Breakfast Egg Wrap are:

1- medium soft flour tortilla (whole wheat, sundried, pesto)
2 tbsp mild salsa (or to your taste)
2 lrg eggs (or 1 egg and 1 serving eggwhite substitute)
1 tbsp nonfat milk
1 tbsp each of fresh onion, red pepper, green pepper(optional)
1/2 cup fresh mushrooms (sliced)
1/2 cup cherry tomatoes (diced roma, field)
1/2 cup non fat cheese (cheddar, feta, colby)

Here is how you make Brunch/Breakfast Egg Wrap:

In small frying pan over medium heat fry mushrooms, onions, peppers. ( I use non cook skillet and don't use butter or oil) Cook till soft & tender.In a small bowl whisk 2 eggs and milk. Pour egg mixture over cooked vegetables. Leave over medium heat and let cook till solid enough to flip over whole. Once eggs & veggies have been flipped top with diced tomatoes and cover with cheese. Heat through till cheese is melted.Place tortilla on serving plate and spread 2 tbsp of salsa over tortilla. Top with cooked egg/veggies/cheese and wrap up. I fold all sides in to make envelope and then fold in half. With all sides tucked in and rolled I then cut and serve with fresh fruit.Easily altered recipe to your own individual taste. I use the little 6-8 inch skillets, but the more veggies and fillers you add the harder it is to fit in the tortilla's and wrap.Note to simplify you can use frozen veggies, egg beaters, etc.Number of Servings: 1Recipe submitted by SparkPeople user ONTARIOMOM3.

The nutritional information for Brunch/Breakfast Egg Wrap is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 408.8

• Total Fat: 13.3 g
• Cholesterol: 227.1 mg
• Sodium: 1,260.1 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 3.9 g
• Protein: 34.7 g

The dietary needs meet for Brunch/Breakfast Egg Wrap is Low Fat