Ingredients for the Breakfast Burritos
| 12 oz |
EGG SUBSTITUTE (EGG BEATERS, ETC.) OR EGG WHITES |
| 8 t |
ROMA TOMATO, DICED |
| 4 t |
COTIJA CHEESE* |
| 2 t |
CILANTRO: STEMMED, WASHED, AND CHOPPED |
| about 1 T |
OLIVE OIL (AS NEEDED TO COAT COOKING SURFACE) |
| 2 wraps |
EZEKIEL SPROUTED WHEAT OR OTHER FLAVOR TORTILLA WRAPS,
12" DIAMETER
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Yield: About 16 oz
Servings: 4
Serving Size: 4 oz
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Directions for the Breakfast Burritos
- Using a minimal amount of olive oil, preheat non-stick pan over medium heat.
- Gradually add the egg beaters and/or egg whites a little at a time (enough to just cover the cooking surface); soft scramble, then add more egg until all is soft scrambled.
- Stir in the roma tomatoes and cilantro.
- Remove from heat and add cotija cheese.
- lightly pre-heat wraps on stove burner or grill; spoon in ¼ of the scrambled egg mixture per wrap; roll up burrito style, tucking in the ends
- Cut in half on the bias and serve with salsa fresca.
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Nutrient Analysis, Single Serving
Breakfast Burritos
| Calories: 130 |
Net Carbs: 11g |
Protein: 11g |
| Fat: 4g |
Saturated Fat: 1g |
Cholesterol: 1mg |
| Sodium: 311mg |
Fiber: 4g |
NC-P-F Ratio:
35-35-30 |
*Note: cotija is a dry, crumbly Mexican cheese, sometimes referred to as the "Parmesan of Mexico". It was originally made with goat's milk but today cow's milk is preferred. This cheese is strongly flavored, firm and perfect for grating or crumbling.
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