Scrambled Egg And Vegetable Wrap-Ups

Course : Diabetic
Serves: 8
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1 spray vegetable cooking spray
1 medium onion -- chopped
1 medium green pepper -- chopped
2 medium tomatoes -- chopped
1 cup salsa -- divided
1 cup frozen whole-kernel corn
1/2 teaspoon black pepper
3/4 cup canned pinto beans -- drained
1 tablespoon taco seasoning mix -- dry
8 tortillas flour tortillas -- 8 inches across
3/4 cup shredded reduced-fat cheese
4 large eggs
4 large egg whites

Preparation / Directions:

Coat a large skillet with cooking spray. Add onion and green pepper and saut‚ over medium-high heat until tender. Add tomato, 3/4 cup salsa, corn, and black pepper. Heat thoroughly and set aside. Place beans, taco seasoning mix and remaining salsa in blender or food processor, and blend until smooth. Spread about 2 tablespoons of the bean mixture on each tortilla. Sprinkle tortillas evenly with cheese. Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray and place over medium heat until hot. Add egg mixture and cook, stirring often, until the mixture is firm but still moist. Spoon the egg mixture evenly over the tortillas and then spoon the vegetable mixture evenly over eggs. Roll up the tortillas and secure them with toothpicks, if necessary. Garnish with more salsa if desired, and serve immediately. Preparation time: 15 minutes Cooking time: 7 to 10 minutes


Nutritional Information:

Calories: 272 Carbohydrates: 38 g Protein: 14 g Fat: 7 g Saturated Fat: 2 g Soduim: 496 mg Fiber: 5 g Serving size: 1 tortilla

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