Breakfast Vegetable Spicy Burrito

7  ounces		medium zucchini
6  ounces		small bell pepper
1/4  teaspoon		black pepper
1  cup		corn frozen
1-1/2  cups		all white liquid eggs
1-1/4  cups		Salsa
1  tablespoon		Extra Virgin Olive Oil
2  tablespoons		Non-fat Milk
5  ounces		Yellow Onion - Fresh, Chopped
1		Egg Medium
1/4  teaspoon		Tone's Italian seasoning
6		Flour Tortillas La Banderita Lg Tortillas Carb Counters

Tip: Click on the ingredient links to learn the nutritional information for all the Breakfast Vegetable Spicy Burrito ingredients. The serving size for any ingredient in Breakfast Vegetable Spicy Burrito may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Preheat oven to 350 degrees F. Wrap tortillas in foil. Place in the oven to heat for 5-10 minutes. Turn the oven off, leaving the tortillas in the oven to stay warm. 2. Heat the oil in a lg nonstick skillet over med heat. Add the zucchini, onion, bell peppers, and black peppers. Cook the vegetables, stirring often, for 5 min, or until soft. Add the corn and cook, stirring often for 1-2 mi. 3. In med bowl, combine the egg, egg whites, and milk. Reduce the heat to low to med. pour the egg mixture into the skillet and scramble gently until the eggs are cooked but STILL moist. 4. Evenly divide the eggs, and salsa among the tortillas. Roll them up and serve!