Scrambled Egg And Vegetable Wrap-Ups Recipe
pstrongServes 8/strong/p
h3Ingredients/h3
ul
liVegetable Cooking Spray/li
li1 medium onion, chopped/li
li1 green pepper, chopped/li
li2 medium tomatoes, chopped/li
li1 cup salsa, divided/li
li1 cup frozen whole-kernel corn/li
li3/4 cup canned pinto beans, drained/li
li8 flour tortillas, 8 inches across/li
li3/4 cup shredded reduced-fat cheese/li
li4 eggs/li
li4 eggs whites/li
/ul
h3Preparation/h3
ol
liCoat a large skillet with cooking spray. Add onion and green pepper and sauté over medium-high heat until tender. Add tomato, 3/4 cup salsa, corn, andblack pepper. Heat thoroughly and set aside. /li
liPlace beans, taco seasoningmixand remaining salsa in blender or food processor, and blend until smooth.Spread about 2 tablespoons of the bean mixture on each tortilla./li
liCombine eggs and egg whites; beat well. Coat anonstick skillet with cooking spray and place over medium heat until hot.Addegg mixture and cook, stirring often, until the mixture is firm but stillmoist. Spoon the egg mixture evenly over the tortillas and then spoon thevegetable mixture evenly over eggs. /li
liRoll up the tortillas and secure themwith toothpicks, if necessary. Garnish with more salsa if desired, andserveimmediately./li
/ol
h3Nutritional Information per Serving/h3
ul
liCalories: 272/li
liCarbohydrate: 38 grams/li
liProtein: 14 grams/li
liCholesterol: 1 milligrams/li
liFat: 7 grams/li
liSodium: 496 milligrams/li
liPotassium: 48 milligrams/li
liFiber: 5 grams/li
/ul
h3Food Exchanges/h3
ul
li1 Starch/li
li1 Fat/li
/ul
pRecipe from: http://www.diabetes-self-mgmt.com/dir_rec.html/p
pRecipe reviewed by Dietitian Kimberly A. Tessmer, RD LD/p
p class="small-note"In the event that you find that this Scrambled Egg And Vegetable Wrap-Ups recipe is not
appropriate for diabetics, please contact us and we will review your suggestions./p
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