Quick Breakfast Burritos



4 servings (serving size: 1 burrito)

Recipe from

Oxmoor House

Nutritional Information

Calories 298
Caloriesfromfat 0.0 %
Fat 12.2 g
Satfat 4.2 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 20.2 g
Carbohydrate 31 g
Fiber 4 g
Cholesterol 179 mg
Iron 2.4 mg
Sodium 712 mg
Calcium 437 mg


1/4 teaspoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
3 eggs, lightly beaten
3 egg whites, lightly beaten
4 (7 1/2-inch) 96% fat-free whole-wheat flour tortillas
Cooking spray
1/4 cup finely chopped onion
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 cup fresh salsa


1. Combine first 5 ingredients in a bowl, stirring with a whisk. Heat tortillas according to package directions; keep warm.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add egg mixture and onion to pan. Cook, without stirring, 2 minutes or until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. (Do not stir constantly.) Cook 2 minutes or until egg mixture is thickened, but still moist. Remove from heat.

3. Divide egg mixture evenly among warm tortillas. Top with 1/4 cup cheese and 1/4 cup salsa. Fold opposite sides of tortillas over filling; roll up. Serve immediately.


Young Chefs can:

Sprinkle cheese on eggs

Roll up burritos


Older Chefs can:

Crack eggs

Combine and whisk first five ingredients