Quick Breakfast Taco

From EatingWell: May/June 2008, EatingWell for a Healthy Heart Cookbook, The EatingWell Diet (2007) — Subscribe Now!

A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

READER'S COMMENT:

"Are people honestly getting that upset? If you know anything about healthy eating or are remotely interested in taking care of yourself you automatically buy the healthy substitute of everything at the grocer anyways(milk, cheese, eggs,...

1 serving

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Ingredients

2 corn tortillas
1 tablespoon salsa
2 tablespoons shredded reduced-fat Cheddar cheese
1/2 cup liquid egg substitute, such as Egg Beaters

Preparation

Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Nutrition

Per serving: 153 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 15 g carbohydrates; 17 g protein; 0 g fiber; 453 mg sodium; 207 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 2 very lean meat