Ingredients
1 tablespoon olive oil1 medium red onion, chopped1/2 cup sliced fresh mushrooms1 small green pepper, finely chopped1 small sweet red pepper, finely chopped1 jalapeno pepper, seeded and finely chopped1 can (4 ounces) chopped green chilies1 garlic clove, minced8 large egg whites1/4 cup shredded reduced-fat Mexican cheese blend4 whole wheat tortillas (8 inches), warmed
Preparation
In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm.
In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains.
Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.
