Breakfast Wrap – Mandy Wheadon

2 small whole wheat or corn tortillas

1 tablespoon fresh salsa

1/2 cup liquid egg substitute, such as Egg Beaters, or one whole egg and two egg whites

Optional add-ins: diced tomatoes, chopped green onions, sliced mushrooms, diced green peppers, chopped fresh spinach leaves, etc.

Coat a small nonstick skillet with a little extra virgin olive oil or cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds.  Divide the scrambled egg between the tortillas. Top the eggs with the salsa and veggies of your choice.


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