|
Ingredients: 4 flour tortillas (6 to 7-inches in diameter) Nonstick cooking and seasoning spray 1 /4 cup chopped red and/or green bell peppers 2 tablespoons sliced green onion 1 large clove garlic, minced 2 tablespoons sliced black olives 1-1/2 cup egg substitute 3 tablespoons skim milk 1 /8 teaspoon pepper 1 /2 cup (2 ounces) shredded Jalapeno Jack cheese Salsa, if desired Directions: Preheat oven to 350-degrees. Wrap tortillas in foil. Bake ten minutes or until hot and soft. Meanwhile, spray 10-inch skillet or saute pan with cooking and seasoning spray. Cook and stir peppers, onion and garlic over medium-high heat one to two minutes or until tender-crisp. Stir in olives. Combine egg substitute, milk and pepper. Pour over vegetable mixture. Cook without stirring until mixture begins to set on bottom and sides. Lift and fold partially cooked eggs so that non-cooked portion flows to bottom of pan. To serve, divide egg mixture evenly over one half of each tortilla. Sprinkle each with cheese. Fold in half and serve topped with salsa, if desired. Nutrition information per serving (1 fajita): Calories: 247 Carbohydrate: 25g Saturated fat: 4g Sodium: 592mg Protein: 16g Total fat: 9g Cholesterol: 15mg |