Knife-and-Fork Breakfast Tortillas
- 4 soft soft corn tortillas
- 1 medium green bell pepper, chopped fine (1 cup)
- 2 cups egg substitute, plain or with peppers and onions
- ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- ½ cup fat-free sour cream
- ½ cup picante sauce
- 1 medium lime, quartered
Instructions:
Be sure to “toast” the tortillas first to give another layer of flavor to your dish.
- Heat the tortillas, one at a time, over a medium gas flame or directly on electric coils, turning every few seconds until hot and toasty, about 15 to 20 seconds. Wrap in foil to keep warm and absorb the smoky flavors.
- Heat a large nonstick skillet over medium heat, and coat the skillet with cooking spray. Add the bell pepper and coat with cooking spray; cook 3 minutes or until tender crisp, stirring frequently. Add the egg substitute and cook 1 to 2 minutes, lifting up the egg mixture to allow raw portions to cook to achieve a scrambled egg effect.
- Arrange a tortilla on each of four plates, spoon equal amounts of the egg mixture on top of the tortillas, sprinkle the cheese evenly over all of them, and spoon 2 tablespoons of the sour cream and picante sauce on top of each. Squeeze lime juice over all four servings.