Italian Breakfast Wraps
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
tablespoon |
2% low-fat milk |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/4 |
cup |
low sodium cheddar cheese -- shredded |
|
3 1/4 |
ounces |
Italian sausage -- crumbled |
|
1 |
cup |
Potatoes O'Brien |
|
2 |
whole |
eggs |
|
1 |
tablespoon |
no salt added tomato paste |
|
4 |
tortilla flour |
| Remove sausage from casings and crumble into a frying pan on medium heat. Cook until no pink remains. Remove from pan and put on paper towel lined plate. Beat eggs with milk and set aside. Add potatoes to frying pan and cover and cook for 3 minutes. Remove lid from pan and turn potatoes. Add eggs, sausage, salt, pepper, Italian seasoning, and tomato paste. Cook until eggs are done the way you like them. Add cheese and stir until melted. Wrap tortillas in paper towel and heat in microwave for 15 seconds. Place one fourth of the mixture down center of each tortilla and fold sides in. Makes 4 servings. |
| Per Serving: 642 Calories; 24g Fat (33.7% calories from fat); 21g Protein; 85g Carbohydrate; 5g Dietary Fiber; 131mg Cholesterol; 1154mg Sodium. Exchanges: 5 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. |