Breakfast

Scrambled Egg Wrap

2 eggs, lightly beaten

2 tablespoons herb cream cheese spread

1 whole wheat soft taco wrap

2 tablespoons low-fat grated cheddar cheese

0.5 tablespoon chopped fresh basil

0.5 tablespoon chopped fresh chives

1 tablespoon salsa

Preheat the oven to warm. Coat a small skillet with cooking spray. Add the eggs to the skillet
and cook for 2 minutes, stirring constantly. Spread the cheese spread on the wrap, then add
the eggs, cheese, basil, chives and salsa. Roll up the wrap, folding in the slides, and heat it in
the oven for 3 minutes, or until warmed through.

Omelet Italian-Style

1 tablesppon chopped onion

1 tablesppon chopped green bell pepper

1 tablesppon chopped tomatoes + more tomatoes for garnish

1 egg, beaten

2 egg whites, beaten

0.5 teaspoon Italian seasoning

1 teaspoon grated Parmesan cheese

In a medium nonstick skillet coated with cooking spray over medium heat, and the onion and
peppers. Cook, stirring occasionally, for about 2 minutes, or until sizzling. Add the tomatoes.
Cook for about 1 minute longer, or until just starting to soften. Add the egg and egg whites.
Sprinkle with the seasoning. Reduce the heat to low and cook for about 5 minutes, lifting the
cooked edges of the egg mixture with a fork so the uncooked egg can run underneath, or until
the bottom is set. Cook for 1 to 2 minutes, or until the eggs are cooked through. Sprinkle with
the cheese and fold the omelet in half.