*  Exported from  MasterCook  *
 
                             Breakfast Burrito
 
 Recipe By     : Global Vegetarian, by Jay Solomon, page 146
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vegetable spray
    1      medium        red bell pepper -- seeded and diced
    4      medium        button mushrooms -- sliced, up to 6
    2                    scallions -- chopped
      1/2  cup           corn kernels
                         fresh or frozen and thawed
    2      tablespoons   chopped cilantro
      1/2  teaspoon      ground cumin
      1/2  teaspoon      black pepper
      1/4  teaspoon      salt
      1/2  cup           egg substitutes
                         (about 2 eggs beaten)
      1/4  cup           shredded low-fat provolone or Swiss
                         cheese
    2      10 inch       flour tortillas
 
 Makes 2 servings
 
 The idea of wrapping skillet eggs in a flour tortilla provides a nice
 change of pace.
 
 Heat a lightly sprayed nonstick skillet.  Add the pepper, mushrooms, and
 scallions and saute for 5 to 7 minutes.  Stir in the corn and seasonings
 and cook for 2 to 3 minutes more.  Whisk in the eggs and cook over medium
 heat, stirring frequently.  When the eggs are completely cooked (fluffy,
 not brown), remove from the heat and fold in the cheese.
 
 Warm the tortillas over a burner or pan and then place on 2 plates.  Spoon
 the egg mixture into the center of each tortilla, forming logs.  Roll the
 tortilla around the mixture and serve with Salsa! Salsa! or a favorite
 salsa.  Rosemary Roasted Sweet Potatoes, Black Bean Sofrito, or Spinach
 Spuds make good side dishes.
 
 Converted by MC_Buster.
 
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