1. Coat a 6 oz. microwave-safe glass or ceramic ramekin with cooking spray. Add egg and beat with fork until well blended. Stir in 3 Tbsp. of corn. Cover egg mixture and microwave ON HIGH for 2 minutes or until eggs are just set. Remove from microwave.
2. Microwave tortilla ON HIGH 15 seconds. Cut egg mixture in half and place egg halves down center of tortilla. Spoon 3 Tbsp. of tomatoes evenly over eggs and sprinkle with cheese. To serve, fold up two sides to overlap slightly.
NOTE: Cover and refrigerate remaining corn and tomatoes for later use.
VARIATION: Replace tortilla with 1/2 whole wheat or white pita and replace Cheddar with reduced fat feta or Monterey Jack cheese.
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|Serving Size: 1 Serving (906g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 117 (19%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 20.1mg||6 %|
|Sodium 2092.3mg||72 %|
|Potassium 893.3mg||24 %|
|Total Carbohydrate 92g||27 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 80.6g|
|Protein 25.9g||37 %|
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Calories per serving: 614
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