Scrambled Egg Burritos
Jim 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.This Recipe Is
Health
