Breakfast Burrito

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 pepper
Corn Tortillas, 2 tortilla, medium
Egg white, 2 serving
Newman'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.