Health

Scrambled Egg Burritos

egg-burrito RecipeJim Franco

Ingredients

  • 2 large eggs, or equivalent egg substitute
  • 1 tablespoon 1% low-fat milk
  • 1 teaspoon chopped fresh cilantro
  • 1/8 teaspoon kosher salt
  • Dash of coarsely ground black pepper
  • Cooking spray
  • 1/2 teaspoon butter
  • 4 tablespoons reduced-fat shredded cheddar cheese, divided
  • 2 (8-inch) fat-free flour tortillas, heated
  • 4 tablespoons chopped seeded tomato, divided
  • 2 tablespoons bottled chunky salsa, divided

Preparation

1. Whisk the first 5 ingredients (through pepper) in a medium bowl.

2. Coat a medium nonstick skillet with cooking spray, and melt butter over medium heat. Add the egg mixture, and stir with a heatproof rubber spatula to scramble.

3. Sprinkle 2 tablespoons cheese down the center of one tortilla; top with half of the scrambled egg, 2 tablespoons tomato, and 1 tablespoon chunky salsa.

4. Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.

Print
  • Prep Time:
  • Cook Time:
  • Yield: Makes 2 servings (serving size: 1 burrito)

Nutritional Information

Calories per serving:259
Fat per serving:9g
Saturated fat per serving:4g
Monounsaturated fat per serving:2g
Polyunsaturated fat per serving:1g
Protein per serving:15g
Carbohydrates per serving:29g
Fiber per serving:3g
Cholesterol per serving:222mg
Iron per serving:1mg
Sodium per serving:667mg
Calcium per serving:143mg

Good to Know

Make this breakfast burrito even healthier by using egg whites instead of whole eggs to cut back on cholesterol and saturated fat. Use fat-free milk and fat-free cheese to cut out even more fat.

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