Ingredients:
- 5 large eggs
- 2 1/2 Tbsps frozen corn
- 2 1/2 Tbsps green pepper, diced
- 1/3 cup minced yellow onion
- 1 1/4 Tbsps tomatoes (diced, fresh or canned low-sodium)
- 1/4 tsp hot sauce (optional)
- 5, 8-inch whole-wheat flour tortillas
- 1/3 cup salsa (canned or jarred)
- 2/3 cup low-fat cheddar cheese, shredded
Instructions:
- Lightly grease frying pan with vegetable oil and heat over medium heat. Sauté vegetables about 5 minutes; remove from pan and set aside.
- Beat eggs in a mixing bowl.
- Lightly grease frying pan and heat over medium heat; add egg mixture and cook, turning constantly, until cooked, about 5 minutes.
- Add sautéed vegetables and cheese to scrambled eggs; mix well.
- Place tortillas between 2 paper towels and microwave for 20 seconds until warm.
- Top tortilla with egg mixture and roll.
- Top with low-fat shredded cheddar cheese, salsa and hot sauce if desired.