Breakfast Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Egg, fresh, 2 large Avocados, California (Haas), 0.34 fruit without skin and seeds Garlic, 6 clove Spinach, fresh, 3.5 cup Red Ripe Tomatoes, 1 medium whole Yellow Peppers (bell peppers), 1/3 pepperCorn Tortillas, 2 tortilla, medium Egg white, 2 servingNewman's Own All Natural Chunky Medium Salsa, 2 tbsp
Chop the 1/2 the garlic and fresh tomato and pepper and put it in the pan and sautee (the juice from the tomato replaces oil to lubricate the pan). As the garlic becomes fragrant, throw the spinach on top and let it start to wilt. As the spinach starts to wilt, move the veggies over to one side of the pan, scramble eggs and eggwhites and throw them in the other side of the pan (some of the veg juices run into the eggs- this is a good thing). Put the remaining chopped garlic in a bowl with the avacado and mix it around (you can add a spritz of lime juice and some fresh cilantro if you have them handy). Scramble the eggs in the pan and toast the tortillas over the flame on another burner. When the eggs are done and tortillas are hot, put the tortillas on 2 plates and top with eggs, salsa and avacado. Put the veggies on the side and serve!
A vegan version would skip the eggs and put the veggies right into the tortilla.
Number of Servings: 2
Recipe submitted by SparkPeople user ENCIFG.
A vegan version would skip the eggs and put the veggies right into the tortilla.
Number of Servings: 2
Recipe submitted by SparkPeople user ENCIFG.
Nutritional Info Amount Per Serving
- Calories: 249.2
- Total Fat: 10.8 g
- Cholesterol: 212.5 mg
- Sodium: 178.7 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 5.9 g
- Protein: 14.2 g
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