Rose Anne Wincek
Scrambled Egg Burritos / Hot Oat and Quinoa Cereal.

Scrambled Egg Burritos

1/2 medium red bell pepper, chopped
5 green onions, sliced
1/4 teaspoon red pepper flakes
1 cup cholesterol-free egg substitute or 8 egg whites
1 tablespoon chopped fresh cilantro or parsley
4 (8-inch) flour tortillas
1/2 cup (2 ounces) shredded low-sodium
Reduced-fat cheddar cheese
1/3 cup salsa

1. Heat medium skillet brushed with olive or canola oil over medium heat; add bell pepper, green onions and red pepper flakes; cook and stir 3 minutes or until vegetables are crisp-tender.
2. Add egg substitute to vegetables. Reduce heat to low. Cook and stir 3 minutes or until set. Sprinkle with cilantro.
3. Stack tortillas and wrap in paper towels. Micro-wave on HIGH 1 minute or until tortillas are hot.
4. Place one-fourth egg mixture on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides over to enclose filling. Serve with salsa.

Fresh salsa: Combine 1 cup chopped tomatoes, 1/4 cup chopped bell pepper, 1/4 cup chopped Jalapeño pepper, 1 tbl. chopped Cilantro and the juice of two limes. Toss to mix ingredients.

Hot Oat and Quinoa cereal

3/4 cup dried fruit or you choice (such as raisins or cranberries)
1/2 cup oats
1/2 cup well rinsed quinoa
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon (may increase according to taste, other spices such as nutmeg work well)
3 1/2 cups water

Combine the above ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer 20-25 minutes until grains are tender. Can be served with toasted nuts or pumpkin seeds. Milk can also be added. Makes 4 servings.