One Healthy Breakfast Burrito


2 eggs

4 egg whites

salt and black pepper, to taste

1/2 teaspoon extra-virgin olive oil

4 whole wheat tortillas

1/2 cup reduced fat shredded cheddar cheese

fat free or low fat sour cream (optional)

For the Salsa Verde:

1 (13-ounce) can tomatillos (or 6 medium tomatillos, or plum tomatoes cut into quarters)

1 small jalapeno, chopped

1/2 cup loosely packed cilantro leaves

juice 1/2 lime

1/8 cup water

1/4 teaspoon coarse salt


Whisk the eggs and egg whites together well and then season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat. Add the eggs and let them cook for 1-2 minutes (or until just barely set.) Using a spatula, gently stir until eggs are just cooked.

For the salsa: Place all ingredients in food processor or blender and pulse until smooth. You may need to add up to additional 1/8 cup water to thin the sauce to your desired consistency.

Heat tortillas for about 30-45 seconds in the microwave. Distribute the scrambled eggs evenly among tortillas and top with the salsa, cheese, and sour cream.

Makes 4 Servings. Per Serving: 311 calories, 8 g total fat, 2 g saturated fat, 0 g trans fat, 36 g carbohydrates, 5 g fiber, 0 g added sugar, 20 g protein, 112 mg sodium, 52 mg cholesterol

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