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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Quick Breakfast Burritos

"I created this recipe because I needed an easy, satisfying breakfast. Use as much ground red pepper as you want depending on how hot and spicy you like your food. Add a spinach salad with tomatoes and avocados, and this dish is transformed into a wonderful lunch." —Heather Demeritte, Scottsdale, Ariz.

Cooking Light AUGUST 2009

  • Yield: 4 servings (serving size: 1 burrito)

Ingredients

  • Pico de gallo:
  • 1 1/2 cups chopped tomato (about 1 large)
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of crushed red pepper
  • Burritos:
  • 1/4 teaspoon chopped fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 eggs, lightly beaten
  • Dash of ground red pepper
  • Cooking spray
  • 1/4 cup chopped onion
  • 1 (2-ounce) can diced green chiles
  • 4 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) shredded colby-Jack cheese

Preparation

1. To prepare pico de gallo, combine first 7 ingredients in a small bowl.

2. To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.

3. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.

4. Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 10.8g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.7g
  • Carbohydrate: 14.3g
  • Fiber: 2.4g
  • Cholesterol: 258mg
  • Iron: 1.7mg
  • Sodium: 372mg
  • Calcium: 170mg
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Quick Breakfast Burritos recipe

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