The EatingWell Diabetes Cookbook (2005)
These zesty Southwestern egg burritos are always a hit whether you serve them for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa adds a special touch, but these are extra-quick if you use your favorite jarred salsa.
Active Time: 15 minutes |
Total Time: 30 minutes
4 9-inch whole-wheat flour tortillas
4 large eggs
1/8 teaspoon salt
Freshly ground pepper, to taste
1 teaspoon extra-virgin olive oil
1 4-ounce can chopped green chiles
1/2 cup grated Cheddar, or pepper Jack cheese
2 cups Black Bean & Tomato Salsa, (recipe follows) or prepared salsa
1/4 cup reduced-fat sour cream
Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.
Per serving :
15 g Fat;
6 g Sat;
5 g Mono;
232 mg Cholesterol;
34 g Carbohydrates;
18 g Protein;
7 g Fiber;
783 mg Sodium;
286 mg Potassium