6 egg whites or 11/2 cups of egg substitute
¼ cup asparagus, cut into small pieces
¼ cup mushrooms, sliced
¼ cup red, yellow or green bell pepper, diced
2 tablespoon onions, diced
1 tablespoon jalepeno pepper, diced (optional)
2 slices of Monterey jack or Cheddar tofu cheese
2 tablespoons diced tomatoes or salsa
Organic tortilla wraps
Hot sauce (optional)
1 Spray an 8 x 8 inch microwave-safe dish with nonstick cooking spray. Wash and prepare all vegetables. Layer veggies, except tomatoes, in dish, add a tablespoon of water and microwave on high for two minutes.
2 Drain any excess water from veggies, add egg whites then cook on high for *5-6 minutes or until thoroughly cooked. Remove from microwave, place tofu cheese on top and allow eggs to settle for a few minutes.
3 Meanwhile, wrap a tortilla shell in a moist paper towel and microwave on high for 15 seconds. Cut egg casserole into long rectangles and place one in the middle of a tortilla wrap leaving enough room on the sides to be able to fold. Top with tomatoes and/or salsa then fold, tuck, and roll tortilla around eggs to form the perfect breakfast burrito! Place a toothpick in top to hold together if necessary. Enough for six burritos!
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