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Breakfast Burritos

Categories:
low fat, breakfast

1 large flour tortilla
1/4 cup egg substitute
1/2 cup chopped tomato
2 tablespoons chopped onion
1/4 cup canned corn and liquid
2 tablespoons salsa

In a small skillet, place the chopped tomato, onion, corn and liquid. Cook over medium heat until soft (add a little water, if needed). Add the egg substitute and scramble with vegetables until cooked through. Spread the mixture onto the tortilla. Add the salsa, and roll up. Serve immediately. This recipe yields 1 serving. Nutritional Analysis Per Serving: Calories 230; Fat (grams) 5; Percent calories from fat 20; Percent polyunsaturated 8; Percent saturated 4; Percent monounsaturated 8; Cholesterol (milligrams) 1; Sodium (milligrams) 371; Protein (grams) 12; Carbohydrate (grams) 34; Fiber (grams) 4.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-05-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 366 Calories (kcal); 12g Total Fat; (29% calories from fat); 14g Protein; 50g Carbohydrate; 1mg Cholesterol; 613mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count one serving as: 2 starch, 1 meat, 1 vegetable serving. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 1 serving

Preparation Time: 0:00



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