| 34 cup Sour cream (regular, light, no-fat) | | 2 tbl Taco seasoning mix | | 6 x Eggs | | 6 x (8-inch) flour tortillas, heated | | 3/4 cup Shredded light Cheddar cheese | | 1 cup Shredded Romaine lettuce | | 1 med 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 1/6 eggs, cheese , lettuce and tomato . Roll up tightly; serve warm. |
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