Ingredients
1 tablespoon olive oil
4 large eggs, beaten
2 green onions, thinly sliced
salt and pepper
1/4 lb shiitake mushroom, stems discarded, caps thinly sliced
2 cups coleslaw mix
1/4 cup chopped red bell pepper
1/4 cup teriyaki sauce
1/4 cup chopped peanuts (optional, count points)
4 whole wheat tortillas, heated (count points or use lettuce)
Directions
1. In a large skillet heat half of the oil over med heat.
2. In a bowl, combine the eggs, green onions, salt and pepper to taste.
3. Add to skillet and cook 2 minutes, stirring frequently, until eggs are scrambled.
4. Turn eggs onto a plate; set aside.
5. Add remaining oil to skillet and increase the heat to med-high.
6. Sauté mushrooms 3 minutes, or until tender and any liquid evaporates.
7. Add coleslaw mix and bell pepper; sauté 2 minutes or until cabbage is tender crisp.
8. Stir in Teriyaki sauce and peanuts.
9. Remove from heat and stir in eggs.
10. Spoon mixture onto tortillas and roll up.
