Ingredients
- 4 fat-free honey-wheat tortillas (8 inch diameter)
- 1 tablespoon olive oil
- 1 medium zucchini, halved lengthwise and cut into 1/4 inch thick slices
- 1 small red bell pepper, chopped
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fresh corn or frozen, thawed
- 3 eggs
- 3 egg whites,
- 2 tablespoons 1% milk
- 1/2 avocado, cut lengthwise into 8 thin slices
- 1 cup mild or medium-spicy salsa
Directions
Preheat the oven to 350°F.
Wrap the tortillas in foil. Place in the oven to heat for 10 minutes. Turn the oven off, leaving the tortillas in the oven to stay warm.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the zucchini, bell pepper, and black pepper. Cook the vegetables, stirring often, for 5 minutes, or until tender. Add the corn and cook, stirring often, for 1 minute.
In a medium bowl, combine the eggs, egg whites, and milk.
Reduce the heat to low. Pour the egg mixture into the skillet and scramble gently until the eggs are cooked but still moist.
Evenly divide the eggs, avocado slices, and salsa among the tortillas. Roll up and serve immediately.
Nutritional Info
Calories: 255 calories
Carbs: 28 g
Sodium: 774 mg
Fat: 11 g
Protein: 13 g
Fiber: 10 mg
Cholesterol: 160 g
Comments