1 chopped tomato

4 Tablespoons chopped onion

1/2 cup canned corn

1/2 cup egg substitute

2 flour tortillas, 6 inches in diameter

4 Tablespoons salsa

In a small skillet, add the chopped tomato, chopped onion and corn. Cook over medium heat until vegetables are soft and moisture is evaported. Add the egg substitute and scramble until the vegetables and eggs are cooked through, about 3-4 minutes.  Spread half the egg mixture down the center of each tortilla and top with salsa. Fold in both sides of tortilla up over the filling, then roll to close. Serve immediately.