Southwestern Vegetable Egg Burritos

• 1/2 cup shredded zucchini
• 1/3 cup chopped red bell pepper
• 1/4 cup shredded carrot
• 1/4 cup chopped green onions
• 2 tsp. margarine or butter
• 1 Tbsp. chopped fresh basilor 1/2 tsp. dried basil leaves
• 1 cup cholesterol-free egg product
• 1 large tomato, sliced into 8 pieces
• 4 flour tortillas (10 inch), warmed
• 1 container (8 oz.) plain nonfat yogurt
• Chopped fresh basil, for garnish

1. Cook vegetables in margarine or butter in large skillet over medium heat until tender.
2. Stir in basil and egg substitute; cook, stirring occasionally until mixture is set.
3. Place 2 slices tomato on each tortilla; top with egg mixture.
4. Fold bottom and sides of each tortilla over filling.
5. Serve immediately topped with yogurt and chopped basil if desired.

zucchini, red bell pepper, shredded carrot, green onions, margarine, fresh basilor, cholesterolfree egg, tomato, flour tortillas, nonfat yogurt, fresh basil

Taken from www.kraftrecipes.com/recipes/southwestern-vegetable-egg-burritos-54647.aspx (may not work)