Like the best omelets, these burritos have a little bit of everything in them, from bologna and mixed veggies to cream cheese and (of course) eggs.
What You Need
Original recipe yields 6 servings
8 egg s
1/3 cup milk
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. butter or margarine
4 slices OSCAR MAYER Bologna, chopped
1 cup frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 tsp. dried Italian seasoning
6 flour tortillas (6 inch)
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Let's Make It
Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in bologna, vegetables and seasoning; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.
Omit butter. Prepare recipe as directed, spraying skillet with cooking spray, and substituting 2 cups cholesterol-free egg product for the eggs, and PHILADELPHIA Neufchatel Cheese for the cream cheese.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.