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Breakfast Burrito

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

15 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 medium sweet red bell peppers
seeded and diced
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4 medium mushrooms, button
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2 each scallions, spring or green onions
chopped
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½ cup corn
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2 tablespoons cilantro
chopped
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½ teaspoon cumin
ground
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½ teaspoon black pepper
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¼ teaspoon salt
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½ cup liquid egg substitute
¼ cup swiss cheese
shredded
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2 each flour tortillas
* Camera

Ingredients

Amount Measure Ingredient Features
1 medium sweet red bell peppers
seeded and diced
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4 medium mushrooms, button
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2 each scallions, spring or green onions
chopped
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118 ml corn
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3E+1 ml cilantro
chopped
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2.5 ml cumin
ground
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2.5 ml black pepper
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1.3 ml salt
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118 ml liquid egg substitute
59 ml swiss cheese
shredded
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2 each flour tortillas
* Camera

Directions

Heat a lightly sprayed nonstick skillet.

Add the pepper, mushrooms, and scallions and sauté for 5 to 7 minutes.

Stir in the corn and seasonings and cook for 2 to 3 minutes more.

Whisk in the eggs and cook over medium heat, stirring frequently.

When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.

Warm the tortillas over a burner or pan and then place on 2 plates.

Spoon the egg mixture into the center of each tortilla, forming logs.

Roll the tortilla around the mixture and serve with Salsa! Salsa! or a favorite salsa.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 16437% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 545mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 28g
Vitamin A 49% Vitamin C 136%
Calcium 17% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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