Breakfast Burritos

1 medium zucchini, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
1 4 ounce carton liquid fake eggs
1/2 cup non fat cottage cheese
tortillas (optional)

"Saute" mushrooms and zucchini in nonstick skillet, add gr onion, and heat through, pour in the egg stuff and cook until nearly set, add the cottage cheese and heat through, mixing well.

I made this into breakfast burritos, but would be good to eat as is, too.

[Back To The Top Of The Page]

Salsa

2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14oz. can stewed tomatoes

Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture.

Add tabasco to taste.

Cool and refrigerate in tightly covered container.

Use within a few weeks and it freezes up to 6 months.

[Back To The Top Of The Page]