- 1/2 (14 ounce) can diced tomatoes with zesty jalapenos, drained
- 1 (6 ounce) can sliced mushrooms, drained
- 3 eggs
- 3 (8 inch) flour tortillas
- 1/2 cup chopped bell pepper
- 1/4 cup chopped red onion
- 1 teaspoon olive oil
- 1/8 teaspoon ground black pepper
- 1/4 cup shredded low-fat sharp Cheddar or Monterey Jack cheese
- 1/4 cup salsa
- In a 1-quart microwavable dish, stir the bell pepper and onion in the oil, until they're good and greasy. Nuke for 3 to 5 minutes, or until the vegetables soften. Stir in the tomatoes and mushrooms and nuke for 2 to 3 minutes, or until hot.
- In a medium bowl, beat the eggs and black pepper. Pour the eggs over the vegetables and mix it all up. Nuke for 2 to 4 minutes, stirring twice, until the eggs are almost set. Top with the cheese and nuke for 1 to 3 minutes, or until the cheese is melted. Microwave the tortillas for 10 to 20 seconds, until warm. Spoon some egg filling onto each tortilla, roll up, and top with some of the salsa.