Wednesday, July 12, 2006
Scrambled Egg Burritos
Makes 4 servings
For an easy brunch or light supper, serve this easy entreé with assorted fresh fruit and low-fat muffins. This recipe has 18 grams of protein.
Nonstick cooking spray
1 medium red bell pepper, chopped
5 green onions, sliced
1/2 teaspoon red pepper flakes
4 large eggs
1 tablespoon chopped fresh cilantro or parsley
4 (9-inch) whole wheat or whie flour tortillas
1/2 cup (2 ounces) shredded low-sodium reduced-fat Monterey Jack cheese
2 cups Black Bean & Tomato Salsa or prepared salsa
1/4 cup reduced-fat sour cream
1. Spray medium nonstick skillet with cooking spray. Heat over medium heat until hot. Add bell pepper, green onions and red pepper flakes; cook and stir 3 minutes or until vegetables are crisp-tender.
2. Add eggs to vegetables. Reduce heat to low. Cook and stir 3 minutes or until set. Sprinkle with cilantro.
3. Stack tortillas and wrap in paper towels. Microwave on HIGH 1 minute or until tortillas are hot.
4. Place 1/4 egg mixture on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides over to enclose filling. Serve with salsa.
Nutrients per Serving
(1 burrito with 1 tablespoon plus 1 teaspoon salsa)
Calories from Fat 25 %
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 10 mg
Carbohydrate 23 g
Fiber 2 g
Protein 13 g
Sodium 423 mg