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Ham & Egg Breakfast Burrito
Diabetic Living Magazine
“This breakfast burrito is quick to make and easy to eat. Ham, egg and a dash of hot sauce cook up into an omelet and get rolled up in a delicious high-fiber tortillafor some fun fork-free eating.”
2 tablespoons mild salsa, such as Newman's Own® brand
1 ounce low-fat reduced-sodium (thinly) sliced cooked ham, cut into bite-size pieces (about 2 tablespoons)
1 to 2 dashes bottled hot pepper sauce
¼ cup refrigerated egg product, such as Egg Beaters® brand
1 (8 inch) low-carb high-fiber whole-wheat tortilla, warmed (see Tip), such as La Tortilla Factory® brand
1Lightly coat an unheated small nonstick skillet with cooking spray. Add salsa, ham and hot pepper sauce; heat for 3 minutes over medium-high heat. Add egg product; reduce heat to medium. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but is still glossy and moist.
2Place egg mixture onto tortilla. Roll up tortilla.
Tip: To quickly heat the tortilla in a microwave, wrap tortilla in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 15 seconds.