Scrambled Egg Burritos

egg-burrito Recipe
Jim Franco
Top flour tortillas with scrambled eggs, cheese, chopped tomato, and your favorite chunky salsa for Southwestern-style breakfast burritos. 

Yield:

Makes 2 servings (serving size: 1 burrito)

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 259
Fat 9 g
Satfat 4 g
Monofat 2 g
Polyfat 1 g
Protein 15 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 222 mg
Iron 1 mg
Sodium 667 mg
Calcium 143 mg

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.

Note:

Jean Kressy,

April 2006
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