Scrambled Egg And Vegetable Wrap-Ups

Scrambled Egg And Vegetable Wrap-Ups

Serves: 8
 
 
Vegetarian Recipes
1 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Scrambled Egg And Vegetable Wrap-Ups, you'll need:
  • vegetable cooking spray
  • 1 medium onion chopped
  • 1 green pepper chopped
  • 2 medium tomatoes chopped
  • 1 cup salsa divided
  • 1 cup frozen whole-kernel corn
  • 1/2 tsp black pepper
  • 3/4 cup canned pinto beans drained
  • 1 tbsp taco seasoning mix dry
  • 8 flour tortillas
  • 8 inches across
  • 3/4 cup shredded reduced-fat cheese
  • 4 eggs
  • 4 egg whites

Method

  • Coat a large skillet with cooking spray.
  • Add onion and green pepper and saut‚ over medium-high heat until tender.
  • Add tomato 3/4 cup salsa corn and black pepper.
  • Heat thoroughly and set aside.
  • Place beans taco seasoning mix and remaining salsa in blender or food processor and blend until smooth.
  • Spread about 2 tablespoons of the bean mixture on each tortilla.
  • Sprinkle tortillas evenly with cheese.
  • Combine eggs and egg whites; beat well.
  • Coat a nonstick skillet with cooking spray and place over medium heat until hot.
  • Add egg mixture and cook stirring often until the mixture is firm but still moist.
  • Spoon the egg mixture evenly over the tortillas and then spoon the vegetable mixture evenly over eggs.
  • Roll up the tortillas and secure them with toothpicks if necessary.
  • Garnish with more salsa if desired and serve immediately.
Nutritional Facts (Per Serving)
No nutritional facts available.
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