Veggie breakfast burrito
Regular liquid egg substitute
1 medium, (7-inch) warmed
Weight Watchers Reduced-fat Mexican style shredded cheese
Uncooked bell pepper(s)
¼ cup(s), green variety, diced
2 medium, thinly sliced
- Heat the oil in a medium nonstick skillet over medium heat.
- Whisk together the egg substitute, salt, and black pepper in a small bowl until frothy. Pour the egg mixture into the skillet and cook, stirring, until just set, about 2 minutes.
- Place the warm tortilla on a plate and place the egg on top. Top with the cheese, tomato, bell pepper, and scallions. Roll the tortilla up to enclose the filling. Yields 1 burrito per serving.