Southwestern Egg Wraps
Here is a fun way to serve scrambled eggs filled with cheese, salsa, and lots of pizzazz. Eggbeaters may be substituted for the eggs.
Yield: 6-8 servings
3 T. green chilies, chopped
1 bunch green onions, finely chopped
½ cup red and green peppers
1 t. coconut oil
5 egg whites
¼ cup skim milk or milk alternatives
1 t. ground cumin
Salt and pepper to taste
6-8 (6 inch) corn or whole wheat tortillas, heated in skillet to soften
2 cups shredded reduced-fat sharp Cheddar cheese or Monterey Jack cheese
In a skillet, mix the green chilies, onions and peppers - Sauté briefly to soften.
In a bowl, mix eggs, egg whites, milk, cumin, and salt and pepper.
Pour the egg mixture into skillet, mixing well with the peppers and onions.
Scramble eggs until well done.
Divide the eggs between the tortillas, sprinkle with cheese and fresh salsa (see recipe below).
Roll up and serve immediately.
Eggs are a great source of protein, vitamin B and Selenium. B vitamins play a role in energy metabolism, breaking down the foods you eat into energy your cells can use. They also contribute to a healthy nervous system. Selenium helps prevent cells from damage, promotes immune system health and is necessary for regulating the thyroid hormone.