50+ Friends Club Cookbook -- Eggs and Cheese -- Scrambled Egg Burritos

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Scrambled Egg Burritos

From the Kitchen of: Pepper

1	C	Broccoli flowerettes
1/2	C	Chopped tomato
2	tbsp	Minced onion
2	tsp	Margarine
1/2	tsp	Dried oregano leaves
1	8 oz carton	Egg beaters
4	8"	Flour tortillas, warmed
1/3	C	Shredded reduced fat cheddar cheese
1/2	C	Ortega Thick & Chunky Salsa

In medium skillet, over medium heat, cook vegetables in margarine until tender. Stir in oregano and egg product; cook, stirring occasionally until mixture is set.
Divide egg mixture evenly among tortillas. Top with cheese. Fold up tortillas over filling like an envelope. Serve immediately with salsa.
Per serving: 247 cal, 609 mg. sod, 7mg. chol, 8 grm total fat (29% cal. from fat) 1 grm sat. fat, 3 gm dietary fiber.
Traditional per serving: 256 cal, 483 mg. sod, 222 mg. chol, 13 gm total fat (46% cal. from fat) 4 gm sat. fat, 2 grm. dietary fiber.