Scrambled Egg Tortilla Wraps Aust Ww 5.5 Pts
photo by alenafoodphoto
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 (240 g) flour tortillas
- 3 green shallots, finely sliced
- 4.92 ml chopped red chile
- 5 eggs
- 29.58 ml skim milk
- 60 g low-fat cheese
- 29.58 ml fresh coriander leaves, chopped
directions
- Warm the tortillas following the packet instructions.
- Lightly spray a non-stick saucepan with olive oil.
- Add the shallots and chili.
- Cook, stirring, over a medium heat for 2 minutes or until softened.
- Lightly beat the eggs with the milk and season to taste.
- Add to the pan.
- Stir over medium-low heat for 3 minutes or until just set.
- Place the warmed tortillas on serving plates.
- Top with the egg mixture and sprinkle with the cheese and coriander.
- Roll up to serve.
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Reviews
-
I made these this summer but added something different.We had a lot of yellow squash this year in the garden so I chopped up a big one with a little onion and cooked in small amount of water and ww margerine.Cook til squash are tender and water is absorbed.I added them to the eggs in this dish.Added more bulk and flavor with only a few calories more.They are even more filling without guilt.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.