Egg and Cheese Burritos

 

4

flour tortillas (8 to 10 inch)

1

teaspoon olive or canola oil

2

cups fat-free cholesterol-free egg product (from two 8-oz. cartons) or 8 eggs, lightly beaten

1/4

cup shredded reduced-fat Cheddar cheese (1 oz)

1/2

cup chunky-style salsa

• 1 Heat tortillas as directed on package; keep warm.
• 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Pour egg product into skillet; cook, stirring frequently, until set. Sprinkle cheese over egg product; let stand until melted.
• 3 Spoon egg mixture evenly onto warm tortillas. Top each with salsa. Roll up tortillas.