1. Coat a 6-oz. microwave-safe glass or ceramic ramekin with non-stick cooking spray. Add egg and beat with fork until well blended. Stir in corn. Cover egg mixture and microwave on HIGH 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 tomatoes evenly over eggs and sprinkle with cheese. To serve, fold up tortilla bottom and two sides to overlap slightly.
Cover and refrigerate remaining corn and tomatoes for later use. VARIATION: For a Mediterranean-Style Breakfast Burrito, prepare recipe as directed, except replace tortilla with 1/2 pita bread round and replace Cheddar with reduced fat feta.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 109.6mg||4 %|
|Potassium 107.6mg||3 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 7.2g||10 %|
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Calories per serving: 32
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