This breakfast burrito is chock-full of protein and vitamins, in addition to being a savory Mexican-style breakfast choice. Once you get the steps down it’s easy to make this part of your morning roster.
Brush a large skillet with some of the olive oil and set pan over a burner on medium-high heat.
Add the onion and cook for two to three minutes, until softened -- stir frequently.
Add the mushrooms and peppers and cook until the liquid is nearly evaporated.
Add the tomatoes and spinach and cook for another two to three minutes, until spinach begins to wilt -- stir frequently.
Season the vegetable mix with salt and set aside in a bowl.
Combine the eggs and egg whites in a medium bowl and whisk.
Brush the skillet with the remaining olive oil.
Over medium heat, add the eggs and cook for one to two minutes, stirring constantly, until they are scrambled but still wet. Stir in cooked vegetable mixture.
Sprinkle the feta cheese on top and season with salt.
You can either heat the tortillas for 20 seconds per side in a skillet or in a microwave until they’re hot.
Divide the egg and vegetable mixture into each tortilla.
Drizzle the salsa directly onto the mix and roll the tortillas. Serve immediately, garnished with salsa and chopped cilantro.
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|Serving Size: 1 Serving (292g)
|Recipe Makes: 2 Servings
|Calories from Fat: 195 (41%)
|Amt Per Serving
|Total Fat 21.6g
|Saturated Fat 9.3g
|Monounsaturated Fat 7.7g
|Polyunsanturated Fat 2.5g
|Total Carbohydrate 42.2g
|Dietary Fiber 3g
|Sugars, other 39.2g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 471
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