Breakfast Burrito (Ww)
Try this Breakfast Burrito (Ww) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 2 garlic cloves minced
- 4 egg whites
- 2 teaspoons olive oil
- 2 tablespoons cilantro chopped
- pam cooking spray
- 2 scallions, chopped
- 1 green pepper chopped (i skipped but next time i am adding green chilies or jalapenos)
- 1 tomatoes, chopped
- 1 ⁄2 cup low-fat cheddar cheese shredded (i used ww mexican blend shredded cheese)
- 1 ⁄4 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 4 whole wheat tortillas
- 1 ⁄2 cup nonfat sour cream
- 1 ⁄2 cup salsa
- Carbohydrate 89.9807633593714 g
- Cholesterol 2.45 mg
- Fat 6.83152288972236 g
- Fiber 12.3242878575608 g
- Protein 16.8021118749996 g
- Saturated Fat 1.31514421862384 g
- Serving Size 1 1 Units US (296g)
- Sodium 207.092874999981 mg
- Sugar 77.6564755018106 g
- Trans Fat 0.658469374975135 g
- Calories 470 calories
Preheat oven to 400 degrees F. In a skillet over medium heat, heat the oil and then add scallions, green pepper, tomato and garlic and saute for 5 minutes. Add egg whites and whole eggs, cooking until eggs are scrambled (3-5 minutes). Remove from heat and stir in cheese, cilantro, salt and pepper. Place tortilla on plate and spoon in 1/4 of mixture, roll up and place seam down in baking dish which was sprayed with Pam. Repeat with remaining tortillas. Bake for 10 minutes and serve with sour cream and salsa.
