Cooking Done Light

This breakfast burrito is a great “make and take” meal for those busy mornings when you just can’t seem to get moving on time. If you wrap one end in a paper towel, you can eat it on your commute without making a mess (or hand one to the kids as they’re heading out the door for the school bus). Now I am definitely an advocate for sitting down and enjoying a nice healthy breakfast, but let’s face it – some mornings, it just isn’t possible. When those days strike, you don’t have to stop at the doughnut shop or fast food drive-thru; this healthy breakfast can be whipped up quickly, and will still have you getting to the office on time without denying yourself the benefits of a healthy, low calorie, nutritious breakfast. When enjoying this at home, place the salsa on top for a nice presentation – but if you’re taking it on the road, wrap it inside the tortilla so that you don’t arrive at the office “wearing” your breakfast!

Note: If you’re really in a rush, skip the homemade salsa and use a quality low sodium store bought salsa instead.

2 eggs

4 egg whites

salt and black pepper, to taste

1/2 teaspoon extra-virgin olive oil

4 whole wheat tortillas

1/2 cup reduced fat shredded cheddar cheese

For the Salsa Verde:

1 (13-ounce) can tomatillos (or 6 medium tomatillos, or plum tomatoes cut into quarters)

1 small jalapeno, chopped

1/2 cup loosely packed cilantro leaves

juice 1/2 lime

1/8 cup water

1/4 teaspoon coarse salt

Whisk the eggs and egg whites together well and then season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat. Add the eggs and let them cook for 1-2 minutes (or until just barely set.) Using a spatula, gently stir until eggs are just cooked.

For the salsa: Place all ingredients in food processor or blender and pulse until smooth. You may need to add up to additional 1/8 cup water to thin the sauce to your desired consistency.

Heat tortillas for about 30-45 seconds in the microwave. Distribute the scrambled eggs evenly among tortillas and top with the salsa and cheese.

Makes 4 Servings. Per Serving: 311 calories, 8 g total fat, 2 g saturated fat, 0 g trans fat, 36 g carbohydrates, 5 g fiber, 0 g added sugar, 20 g protein, 112 mg sodium, 52 mg cholesterol