West Coast Breakfast Burritos

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 30%
  • Fat: 8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.9g
  • Carbohydrate: 26.1g
  • Fiber: 0.0g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 418mg
  • Calcium: 0.0mg


  • 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


  1. Combine first 6 ingredients in a small bowl; set aside.
  2. 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.
  3. 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.
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