| 1. |
Pre-heat oven to 400 °F (200 °C). Coat a small baking sheet with cooking spray. Coat a large non-stick skillet with cooking spray and heat over medium-low heat. |
| 2. |
In a large bowl, add egg substitute, bacon, oregano, salt, pepper and salsa; stir well. |
| 3. |
Pour egg mixture into prepared skillet; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat. |
| 4. |
Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet. |
| 5. |
Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado. |
| 6. |
Note: for a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado. |
