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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Top flour tortillas with scrambled eggs, cheese, chopped tomato, and your favorite chunky salsa for Southwestern-style breakfast burritos. Ingredients:
2 large eggs, or equivalent egg substitute |
1 tablespoon 1% low-fat milk |
1 teaspoon chopped fresh cilantro |
1/8 teaspoon kosher salt |
dash of coarsely ground black pepper |
cooking spray |
1/2 teaspoon butter |
4 tablespoons reduced-fat shredded cheddar cheese, divided |
2 (8-inch) fat-free flour tortillas, heated |
4 tablespoons chopped seeded tomato, divided |
2 tablespoons bottled chunky salsa, divided |
Directions:
1. Whisk the first 5 ingredients (through pepper) in a medium bowl.
2. Coat a medium nonstick skillet with cooking spray, and melt butter over medium heat. Add the egg mixture, and stir with a heatproof rubber spatula to scramble.
3. Sprinkle 2 tablespoons cheese down the center of one tortilla; top with half of the scrambled egg, 2 tablespoons tomato, and 1 tablespoon chunky salsa.
4. Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.
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