Recipe By : Global Vegetarian, by Jay Solomon, page 146
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Vegetable spray
1 medium red bell pepper -- seeded and diced
4 medium button mushrooms -- sliced, up to 6
2 scallions -- chopped
1/2 cup corn kernels
fresh or frozen and thawed
2 tablespoons chopped cilantro
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 cup egg substitutes
(about 2 eggs beaten)
1/4 cup shredded low-fat provolone or Swiss
cheese
2 10 inch flour tortillas
Makes 2 servings
The idea of wrapping skillet eggs in a flour tortilla provides a nice
change of pace.
Heat a lightly sprayed nonstick skillet. Add the pepper, mushrooms, and
scallions and saute for 5 to 7 minutes. Stir in the corn and seasonings
and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium
heat, stirring frequently. When the eggs are completely cooked (fluffy,
not brown), remove from the heat and fold in the cheese.
Warm the tortillas over a burner or pan and then place on 2 plates. Spoon
the egg mixture into the center of each tortilla, forming logs. Roll the
tortilla around the mixture and serve with Salsa! Salsa! or a favorite
salsa. Rosemary Roasted Sweet Potatoes, Black Bean Sofrito, or Spinach
Spuds make good side dishes.
