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  Recipe by Mayo Clinic

Serves: 1

Ingredients:

  • ½ cup chopped tomato
  • 2 tablespoons chopped onion
  • ¼ cup frozen corn
  • ¼ cup egg substitute
  • 1 whole-wheat tortilla, 6 inches in diameter
  • 2 tablespoons salsa

Directions:


In a small skillet, add the chopped tomato, onion and corn. Cook over medium heat until the vegetables are soft and moisture has evaporated. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes.

To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close. Serve immediately.
  Breakfast Burrito

Nutrition Facts 
1 serving
Amount Per Serving
Calories
256
Total Fat
4.0 g
     Saturated Fat
1.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
1 g
Cholesterol
1 mg
Sodium
629 mg
Potassium
-- mg
Total Carbohydrate
40 g
     Dietary Fiber
11 g
     Sugars
0 g
Protein
15 g
 
 

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