West Coast Breakfast Burritos

• 1/2 cup seeded, chopped tomato
• 1 tablespoon chopped green onions
• 1 tablespoon cold water
• 1 teaspoon chopped jalapeno pepper
• 2 teaspoons lime juice
• 1/8 teaspoon dried oregano
• Vegetable cooking spray
• 1/2 cup frozen egg substitute, thawed
• 1/4 cup diced ripe avocado
• 1/4 cup nonfat sour cream alternative
• 2 tablespoons canned chopped green chiles, drained
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
• 2 (10-inch) flour tortillas, heated

1. Combine first 6 ingredients in a small bowl; set aside.
2. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Pour egg substitute into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, add avocado, sour cream, chiles, and cheese; stir gently until cheese melts.
3. Spoon egg substitute mixture evenly down center of each tortilla. Roll up tortillas, folding in sides. Place, seam side down, on a serving plate. Top evenly with tomato mixture.

tomato, green onions, cold water, jalapeno pepper, lime juice, oregano, vegetable cooking spray, frozen egg substitute, avocado, nonfat sour cream alternative, green chiles, cheese, flour tortillas

Taken from www.myrecipes.com/recipe/west-coast-breakfast-burritos (may not work)