Healthy Breakfast Burrito

Healthy 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). 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.

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Prep Time 10

Cook Time 2 15

Servings: 4 people

Course: Breakfast

Cuisine: American

Calories: 311

Ingredients Equipment Method Video Notes

Ingredients

2 eggs
4 egg whites
salt and black pepper, to taste
½ teaspoon extra-virgin olive oil
4 whole wheat tortillas
½ cup reduced fat shredded cheddar cheese

For the Salsa Verde:

1 can tomatillos (or 6 medium tomatillos, or plum tomatoes cut into quarters)
1 small jalapeno, chopped
½ cup loosely packed cilantro leaves
juice ½ lime
⅛ cup water
¼ teaspoon coarse salt

Equipment

1 nonstick pan
1 food processor or blender
microwave

Method

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.

Video

Notes

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