Mexican Egg Wrap - Volumetrics

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 slices canadian bacon, chopped
• 1/2 cup zucchini, shredded
• 1/2 cup diced mixed mushrooms
• 1/2 cup seeded green bell pepper, diced
• 4 eggs
• 4 egg whites
• 1/4 teaspoon hot pepper sauce
• 4 tortillas
• 4 tablespoons cherry salsa
• 4 tablespoons reduced-fat shredded mexican blend cheese
• 5 cherry tomatoes
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped onions
• 1 1/2 teaspoons jalapenos, seeded and finely chopped
• 1 1/2 teaspoons lime juice

Recipe

• 1 lightly coat a nonstick skillet with cooking spray and heat over medium heat.
• 2 saute the canadian bacon for three of four minutes, until it is browned.
• 3 add the zucchini, mushrooms and pepper, and saute for two minutes.
• 4 in a medium bowl, beat the eggs, egg whites, hot-pepper sauce. pour the egg mixture into the pan and scramble with the bacon and vegetables. cook stirring frequently , until the eggs are cooked to your liking.
• 5 heat the tortillas by steaming them in the microwave in a moist paper towel for 20 to 30 seconds.
• 6 divide the egg mixture among the tortillas and top with salsa and cheese.