For me, a good breakfast burrito ranks up there with pancakes (you have to try these sweet potato pancakes) for amazing breakfast food. This recipe from my cookbook, Eat Green Get Lean, and it’s delightfully simple but tasty. The tastes of the traditional Mexican ingredients combine quite nicely with egg, and the cheese really gives it a pleasing overall texture. Add some salsa for extra zest! Hope you enjoy!
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1 (10 inch) whole grain tortilla
1/2 teaspoon jalapeño, seeded and diced
2 tablespoons red bell pepper, diced
2 tablespoons green bell pepper, diced
2 tablespoons onion, diced
2 tablespoons tomato, diced
5 egg whites
1 tablespoon low-fat cheddar cheese, shredded
1 tablespoon fresh cilantro, chopped
Coat a medium-sized skillet in cooking spray and place over medium heat. Add the jalapeños, bell peppers, onion, and tomato. Sauté for 2 – 3 minutes, or until tender. Pour in the eggs and scramble. Once cooked, transfer egg mixture to a plate. Place the tortilla in the hot pan and warm, about 1 minute on each side. Remove tortilla from heat and top with egg mixture, sprinkle with cheese and cilantro.
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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