Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.

Prep: 15 minutes Total: 15 minutes Serves: 2

Ingredients:

2 teaspoons olive oil
1/2 diced orange bell pepper, ribs and seeds removed 1 thinly sliced scallion
1/2 cup frozen corn kernels
1/4 teaspoon ground cumin
Coarse salt Ground pepper
2 large eggs
2 large egg whites
1/4 cup shredded white cheddar (1 ounce)
1/4 cup fresh prepared salsa
1/2 pitted and diced avacado
2 warmed according to package instructions whole-wheat flour tortillas (6-inch)
Directions:

In a medium nonstick skillet, heat 1 teaspoon oil over medium.
Add bell pepper and cook until softened, 5 to 7 minutes.
Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper.
Remove to a plate and cover with foil to keep warm.
Wipe skillet with a paper towel; reserve skillet.
In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined.
In reserved skillet, heat remaining teaspoon oil over medium.
Add egg mixture and cook until bottom is set, 30 seconds.
Gently stir with a spatula to bring cooked curds up from the bottom of the pan.
Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.
Nutrition Facts:

Per serving: 400 calories; 20 g protien; 22 g fat; 40 g carb; 8 g fiber
http://fitceleb.imnotobsessed.com/2008/08/17/southwest-egg-scramble