This economical, nutritious and satisfying southwestern-style mushroom and egg sandwich wrap, with reduce-fat cheddar cheese, makes a quick meal anytime of the day.

Mushroom and Egg Wrap

1/4 cup potato, pepper and onion blend, diced, frozen

Pinch of kosher salt

1/2 cup white button mushrooms, sliced

1 large egg, beaten

2 tablespoons (1/2 ounce) reduced fat cheddar cheese, shredded

1/2 teaspoon black pepper, freshly ground (to taste)

1 (8-inch) flour tortilla

2 tablespoons prepared salsa

1. Place potato, pepper, and onion blend in a 2-cup microwavable measuring cup, loosely cover and microwave on high for 1 minute, stirring once and adding a pinch of salt at the 30 second mark.
2. Add mushrooms and microwave on high for another minute, stirring at the 30 second mark. Drain off excess liquid before stirring in the egg, then cover and microwave on high for 30 seconds. Remove from microwave and stir in cheese and pepper.
3. Spoon mixture into a warmed wrap and add the salsa on top. Fold the bottom of the wrap up over the eggs, and then roll the remaining sides around.
4. Wrap in waxed paper and refrigerate until ready to eat. When ready to serve, place wrap in microwave on high for 45-60 seconds, just until heated through. Grab it and go!
5. Individually, these wraps will hold in the refrigerator up to 3 days.

Makes 1 serving.

Nutritional Information Per Serving (1 recipe): 300 calories, 11g fat (17% Daily Value), 4g saturated fat (20% Daily Value), 225mg cholesterol (75% Daily Value), 750mg sodium (31% Daily Value), 3g dietary fiber (12% Daily Value), 15g protein, 15% Daily Value for vitamin A, 20% Daily Value for iron, 20% Daily Value for vitamin C, 30% Daily Value for calcium, 7% Daily Value for vitamin D, 10% Daily Value for potassium, 19% Daily Value for selenium

Recipe and photograph provided courtesy of Mushroom Council and mushroominfo.com; through ECES, Inc., Electronic Color Editorial Services.