Breakfast Burritos

Ingredients

• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 2 teaspoons of canola oil
• 3 eggs
• 1 & 1/4 cups egg substitute
• 3 tablespoons reduced-fat cream cheese, cubed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 flour tortillas (8 inches), warmed
• 3/4 cup shredded reduced-fat cheddar cheese
• 1/2 cup salsa

Directions

In a nonstick skillet, saut mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set. Stir in sauted vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately. Diabetic exchanges: 2 lean meat, 1 1/2 starch, 1 1/2 fat