By using egg substitute instead of whole eggs and substituting vegetables for sausage and cheese, you cut out most of the fat and cholesterol in this burrito.

In a small skillet, add the tomato, onion and corn. Cook over medium heat until the vegetables are soft and moisture has evaporated. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes.

To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close. Serve immediately.

• 1/2 cup chopped tomato
• 2 tablespoons chopped onion
• 1/4 cup frozen corn
• 1/4 cup egg substitute (or 2 egg whites)
• 1 whole-wheat tortilla, 6 inches in diameter
• 1 tablespoons salsa