Week 17-Scrambled Egg Burritos

Makes 2 servings (serving size: 1 burrito)

Ingredient Checklist

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


Instructions Checklist

Step 1

Whisk the first 5 ingredients (through pepper) in a medium bowl.

Step 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.

Step 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.

Step 4

Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.

Nutrition Facts

Per Serving: 259 calories; fat 9g; saturated fat 4g; mono fat 2g; poly fat 1g; protein 15g; carbohydrates 29g; fiber 3g; cholesterol 222mg; iron 1mg; sodium 667mg; calcium 143mg.