For those living in the southwest states, tortillas are a common substitute for a piece of bread. Everything from thin slices of grilled steak, chicken or pork to scrambled eggs with chunks of bell pepper, onions and shredded cheese for breakfast, tortillas and their fillings are a great form of take-out. For the calorie-conscious, one wheat tortilla has (130) calories and (2) grams of fat. Since these tortillas are made from low-cholesterol vegetable oils instead of lard like the flour ones, they are the right choice for the cholesterol wary.
Breakfast Tacos
(Serves 1-2)
2-eggs or 2-Tablespoons of an substitute egg product
1/2-cup onion, cut into thin slices
1-small cooked potato, chop one-half and reserve the other
½-cup red or green bell pepper, chopped
1/4-cup shredded cheese, or low-fat cheese
1-tsp. low-fat or fat-free butter
Salt & pepper-to taste
Garnish: 1-teaspoon Picante Sauce
Directions: In a skillet; add a teaspoon of butter and season with the salt and the pepper. Sauté the onion, bell pepper and half of the pre-boiled in one-fourth teaspoon salt and boiling water potato or the half of one that has been pre-baked until the vegetables are slightly wilted. Into a bowl: Crack two eggs and add a half teaspoonful of cold water. Stir with a fork until the yolks, egg whites and water are combined. Pour over the potato and vegetable mixture cooking over medium-low heat. As soon as a crust on the bottom of the eggs are formed. Use a wooden spoon to combine the ingredients together until the eggs have the appearance of being scrambled. In a microwave, heat a wheat tortilla or two for thirty seconds. Spoon the filling into the center adding a teaspoon of Picante Sauce for garnish. Wrap it making sure that the filling is intact. Put on a plate and enjoy.
