Southwestern Egg Roll (Take-to-Work)

Meal Items

Egg substitute, regular, liquid

½ cup(s), (the equivalent of 2 eggs)


Salsa, fat free

2 Tbsp, (chipotle-variety; well drained)


Cream, sour, fat free

1 Tbsp, (well-drained)


Cilantro, raw

2 tsp, (fresh, minced)

Coat a nonstick skillet with cooking spray. Heat skillet and pour in egg substitute. Cook egg substitute over medium heat until done, about 3 to 4 minutes. Meanwhile, combine salsa and sour cream in a cup. Spread salsa mixture over cooked egg and sprinkle with cilantro; roll up and enjoy. (PREP TIP: This meal is a great take-to-work option. Roll egg and wrap in plastic wrap; microwave to reheat or serve at room temperature. INGREDIENT ADDITION OPTION: Cooked asparagus spears are excellent in this egg roll. Top the salsa with 1 fat or 2 thin spears.)

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