Quick Breakfast Taco
A smaller cousin of the breakfast burrito, this satisfying taco is made with reduced-fat Cheddar and egg substitute.
- 2 corn tortillas
- 1 tablespoon salsa
- 2 tablespoons shredded reduced-fat Cheddar cheese
- 1/2 cup liquid egg substitute
- 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.
Calories: 229, Carbohydrates: 31 g., Fat: 3 mg., Saturated Fat: 1 mg., Monounsaturated Fat: 0 mg., Protein: 17 mg., Cholesterol: 3 g., Fiber: 2 g., Postassium: mg., Sodium: 464 mg., Added Sugars: 0 mg.