Ingredients
1 teaspoon olive oil1/2 cup chopped fresh mushrooms1/4 cup chopped green pepper1/4 cup chopped sweet red pepper1 cup egg substitute1/4 teaspoon pepper2 whole wheat tortillas (8 inches), warmed1/4 cup shredded reduced-fat cheddar cheese2 tablespoons salsa2 tablespoons fat-free sour cream
Preparation
In a small nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm.
Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.
