Scrambled Egg Burritos
These zesty Southwestern egg burritos are always a hit—whether you serve them for breakfast, brunch, lunch or a casual dinner.
- 4 9-inch whole-wheat flour tortillas
- 4 large eggs
- ⅛ teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 teaspoon extra-virgin olive oil
- 1 4-ounce can chopped green chiles
- ½ cup grated cheddar or pepper Jack cheese
- 2 cups black bean and tomato salsa or prepared salsa
- ¼ cup reduced-fat sour cream
Preheat oven to 350°. 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, 1½ to 2½ 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.
Provided byThe Countryman Press
Author ofEating Well: Diabetes Cookbook 2007
© The Countryman Press 2007
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