Breakfast: Southwest Breakfast Wraps Recipe

Ingredients

1 tablespoon olive oil
1 medium red onion, chopped
1/2 cup sliced fresh mushrooms
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
8 large egg whites
1/4 cup shredded reduced-fat Mexican cheese blend
4 whole wheat tortillas (8 inches), warmed

Instructions

In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm.
In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains.
Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

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