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Ingredients: One large tomato, diced 2 teaspoons finely chopped basil or ½-teaspoon dried basil leaves One medium potato, peeled and shredded (about 1-cup) ¼ cup chopped onion 2 teaspoons margarine 1 cup egg substitute 1/8 teaspoon ground black pepper Four, 8-inch flour tortillas, warmed 1/3 cup shredded reduced-fat cheddar cheese Directions: In a small bowl, combine tomato and basil; set aside. In large nonstick skillet, over medium heat, saute potato and onion in margarine until tender. Pour egg substitute into skillet; sprinkle with pepper. Cook, stirring occasionally until mixture is set. Divide egg mixture evenly between evenly between tortillas; top with cheese. Fold tortillas over egg mixture. Top with tomato mixture. Recipe makes four servings |