Low Fat Breakfast Egg Roll

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 egg roll wraps
• 1 (8 ounce) carton egg substitute (enough to equal 6 reg eggs)
• 6 tablespoons skim milk
• 1/2 cup fat-free cheddar cheese, shredded
• 1/4 cup cremini mushroom, diced
• 6 tablespoons nonfat sour cream, divided
• 1 tablespoon salt
• pepper, to taste

Recipe

• 1 heat skillet with cooking spray.
• 2 place egg roll skin on clean, dry surface.
• 3 add 1 tbsp of sour cream in middle of skin.
• 4 sprinkle some of the mushrooms on top of sour cream, followed by a pinch of salt.
• 5 in ramekin, mix together enough egg subsitute to equal 1 egg with 1 tbsp of milk.
• 6 add pinch of salt and pepper.
• 7 microwave for 50 seconds, on high.
• 8 break up scrambled egg with fork and place egg evenly on top of mushrooms and sour cream.
• 9 sprinkle eggs with shredded cheese and a little more mushroom.
• 10 add another pinch of salt on top of mushrooms (this helps mushrooms to soften).
• 11 moisten edges of egg roll skin and wrap up, envelope-style, making certain all edges are well sealed.
• 12 cook in skillet until golden.