Low Fat Breakfast Egg Roll

• 6 egg roll wraps
• 1 (8 ounce) carton egg substitute (enough to equal 6 reg eggs)
• 6 tablespoons skim milk
• 12 cup fat-free cheddar cheese, shredded
• 14 cup cremini mushroom, diced
• 6 tablespoons nonfat sour cream, divided
• 1 tablespoon salt
• pepper, to taste

1. Heat skillet with cooking spray.
2. Place egg roll skin on clean, dry surface.
3. Add 1 tbsp of sour cream in middle of skin.
4. Sprinkle some of the mushrooms on top of sour cream, followed by a pinch of salt.
5. In ramekin, mix together enough egg subsitute to equal 1 egg with 1 tbsp of milk.
6. Add pinch of salt and pepper.
7. Microwave for 50 seconds, on high.
8. Break up scrambled egg with fork and place egg evenly on top of mushrooms and sour cream.
9. Sprinkle eggs with shredded cheese and a little more mushroom.
10. Add another pinch of salt on top of mushrooms (this helps mushrooms to soften).
11. Moisten edges of egg roll skin and wrap up, envelope-style, making certain all edges are well sealed.
12. Cook in skillet until golden.

egg roll wraps, egg substitute, milk, cheddar cheese, cremini mushroom, nonfat sour cream, salt, pepper

Taken from www.food.com/recipe/low-fat-breakfast-egg-roll-249884 (may not work)