Scrambled Egg Burritos

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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

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

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. 1. Whisk the first 5 ingredients (through pepper) in a medium bowl.
  2. 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. 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. 4. Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.
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