Perfect for breakfast or lunch, enjoy this burrito-style low fat huevos rancheros, or Mexican eggs in a wrap. It might not be authentic, but it’s certainly delicious. Serve with some fresh fruit on the side. Cooking Time: 10 minutes
4 low-fat flour tortillas
1 cup mild or medium salsa
1 cup liquid egg substitute
1/4 cup nonfat milk
1/2 cup shredded reduced-fat Jack cheese
Warm tortillas according to directions on package. In a small saucepan, heat salsa on low until heated through.
Meanwhile, whisk egg substitute and milk in a small bowl. Cook in a nonstick skillet over medium heat, gently lifting the setting egg substitute mixture to allow the rest of the liquid to cook.
When eggs are cooked through, though still moist, remove from heat and divide into four.
Spread heated salsa on warmed tortillas, followed by one-fourth of the egg substitute. Sprinkle with cheese, then roll burrito style.
Per Burrito: Calories 168, Calories from Fat 44, Total Fat 4.9g (sat 2.1g), Cholesterol 11mg, Sodium 694mg, Carbohydrate 29.6g, Fiber 3g, Protein 15.5g
You can find more recipes in our listing of low fat breakfast recipes.