West Coast Breakfast Burritos

Recipe from

Oxmoor House

Nutritional Information

Calories 242
Caloriesfromfat 30 %
Fat 8 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.9 g
Carbohydrate 26.1 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 418 mg
Calcium 0.0 mg


1/2 cup seeded, chopped tomato
1 tablespoon chopped green onions
1 tablespoon cold water
1 teaspoon chopped jalapeno pepper
2 teaspoons lime juice
1/8 teaspoon dried oregano
Vegetable cooking spray
1/2 cup frozen egg substitute, thawed
1/4 cup diced ripe avocado
1/4 cup nonfat sour cream alternative
2 tablespoons canned chopped green chiles, drained
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
2 (10-inch) flour tortillas, heated


Combine first 6 ingredients in a small bowl; set aside.

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Pour egg substitute into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, add avocado, sour cream, chiles, and cheese; stir gently until cheese melts.

Spoon egg substitute mixture evenly down center of each tortilla. Roll up tortillas, folding in sides. Place, seam side down, on a serving plate. Top evenly with tomato mixture.


Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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