Mountain Creek B&B

Waynesville, North Carolina

Specialty Recipe

Breakfast Burrito

Ingredients:

Four 12-inch low-fat tortillas

2 shallots, diced

1 cup sliced mushrooms

1/2 of green pepper, diced

12 ounces imitation crab meat (low-fat version)

Egg Beaters egg substitute to equal 6 large eggs

1 cup fat-free shredded cheddar cheese

1 cup low-fat con queso cheese sauce

Paprika

Preheat oven to 300 degrees. Spray fat-free butter spray onto skillet. Brown mushrooms, shallots, and green peppers; set aside. Brown crabmeat; set aside. Cook egg substitute until moist, but not runny. Lay all 4 tortillas on the counter. Across the length on each tortilla, put an equal amount of shallots, mushrooms, peppers, crabmeat, and eggs. Sprinkle each with a little fat-free cheese. Fold top and bottom into center of tortilla and place seam side down on cookie sheet. Some ingredients might fall out, but you can put them back in since the ends are open. Bake in oven for 3 minutes covered with aluminum foil. Simmer con queso cheese sauce until warm, but not boiling. Place one tortilla on each plate and creatively pour sauce over burrito and sprinkle with paprika.

Serves: 4

A breakfast that gets better with every forkful. Inside this flour tortilla is a blend of shallots, mushrooms, green peppers, crab meat, and eggs. This is a meal that will last you throughout a long hike or bike ride.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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