Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sour cream (regular; light, no-fat) |
| 2 tablespoons | Taco seasoning mix |
| 6 | Eggs |
| 6 | (8-inch) flour tortillas; heated |
| ¾ cup | Shredded light Cheddar cheese |
| 1 cup | Shredded Romaine lettuce |
| 1 medium | Ripe tomato; seeded, chopped |
In small bowl stir together sour cream and taco seasoning mix; set aside.
In medium bowl whisk eggs with 2 tablespoons water until well beaten. Pour eggs into 10-inch skillet sprayed with no stick cooking spray. Cook over medium low heat, stirring occasionally, until eggs are set (3 to 5 minutes). To assemble burritos, spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with ⅙ eggs, cheese, lettuce and tomato. Roll up tightly; serve warm.
MILITARY FAMILY MAGAZINE
JANUARY 1996
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