Low-Glycemic Breakfast Burritos | dummies

Ingredients

• 1 tablespoon canola oil
• 1/2 small sweet onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 small portabella mushroom, diced
• 4 eggs
• 1 cup egg substitute
• 2 tablespoons lowfat milk
• Salt and pepper to taste
• 1/3 cup shredded Mexican blend cheese
• Four 10-inch whole-wheat tortillas
• Salsa to taste
• 1 ripe avocado, peeled, pitted, sliced