Breakfast Burrito

Ingredients

6 corn tortillas (6 inch)

1 tablespoon olive oil

1 medium onion, chopped

1 clove garlic, minced

1 cup fresh green pepper, diced

1/4 teaspoon ground cumin

6 eggs, beaten

1 cup prepared salsa (or make your own salsa), divided

1 cup shredded reduced-fat cheddar cheese

Serves: 6

Instructions

Preheat oven to 350 degrees F

Wrap stacked tortillas in aluminum foil and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and heat (about 6-7 seconds per tortilla).

In a frying pan over medium heat, add the oil. Then add onion, garlic, peppers, and cumin; saute until vegetables are soft. Pour in beaten eggs and 1/4 cup of the salsa; scramble egg mixture until eggs are cooked (with no visible liquid); remove from heat.

Spoon scrambled egg mixture equally into center of each warm tortilla; sprinkle with cheese (2 tablespoons each). Roll up tortillas and serve them with remaining salsa and cheese.

Nutrition Highlights

1 serving vegetables

A good source of protein and calcium