Ultimate Breakfast Burritos

• 1 teaspoon olive oil
• 1/2 cup chopped fresh mushrooms
• 1/4 cup chopped green pepper
• 1/4 cup chopped sweet red pepper
• 1 cup egg substitute
• 1/4 teaspoon pepper
• 2 whole wheat tortillas (8 inches), warmed
• 1/4 cup shredded reduced-fat cheddar cheese
• 2 tablespoons salsa
• 2 tablespoons fat-free sour cream

1. In a small nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from pan; keep warm.
2. Add egg substitute and pepper to same skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
3. Spoon vegetable mixture and scrambled eggs across center of each tortilla; top with cheese, salsa and sour cream. Fold bottom and sides of tortilla over filling and roll up.

olive oil, fresh mushrooms, green pepper, sweet red pepper, egg substitute, pepper, whole wheat tortillas, shredded reducedfat, salsa, sour cream

Taken from www.tasteofhome.com/recipes/ultimate-breakfast-burritos/ (may not work)