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In A Medium Bowl, Beat Together Egg Whites, 1/4 Cup Reduced-Fat Cheddar Cheese And 1/4 Cup Salsa. In A Medium Non-Stick Skillet Over Medium-High Heat, Brown Both Sides Of The Tortilla. Remove From Heat. In The Same Skillet Over Medium-High Heat, Scramble The Egg White Mixture Until No Longer Runny. Top Tortilla With The Scrambled Egg Mixture, Remaining Cheese And Remaining Salsa. Season With Salt And Pepper.
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