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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Southwestern Egg Roll Up

Source: dLife

Eggs, sauteed fresh vegetables, a dash of hot sauce, cheddar cheese, and cilantro wrapped in warm tortillas.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	267.7

Total Carbs	25.4 g

Dietary Fiber	0.9 g

Sugars	2.4 g

Total Fat	11.6 g

Saturated Fat	4.3 g

Unsaturated Fat	0.0 g

Potassium	170.5 mg

Protein	16.7 g

Sodium	710.0 mg

Dietary Exchanges 11.6 Fat, 0.5 Vegetables, 1.4 Meat, 1.4 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Spray a large nonstick pan with nonstick cooking spray and place over medium high heat. Add in the bell pepper and cool until tender yet crisp, approximately 3 minutes.
Stir in the scallions and tomatoes and saute until softened, about 1 minute. Remove vegetables to a plate.
In a medium bowl, whisk together the eggs, egg whites, salt, and hot pepper sauce.
Spray the pan again with nonstick cooking spray and place back over medium high heat. Add in the egg mixture and cook, stir as needed, until scrambled but not dry.
Remove pan from heat and gently toss in the sauteed vegetables.
Warm the tortillas according to directions on package and fill each along the bottom edge with 1/4 of the egg and vegetable mixture.
Sprinkle each evenly with the cheese and cilantro, roll up tightly, and cut in half.