Breakfast burrito
By using egg substitute instead of whole eggs and substituting vegetables for sausage and cheese, you cut out most of the fat and cholesterol in this burrito.
Nutrition Facts
Serving Size: 1 burrito
Calories: 173
Serving size
1 burrito
Calories
173
Monounsaturated fat
Trace
Saturated fat
Trace
Total fat
1 g
Sodium
370 mg
Cholesterol
1 mg
Dietary fiber
12 g
Protein
11 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 1)
- 1/2 cup chopped tomato
- 2 tablespoons chopped onion
- 1/4 cup frozen corn
- 1/4 cup egg substitute (or 2 egg whites)
- 1 whole-wheat tortilla, 6 inches in diameter
- 1 tablespoons salsa
Directions
In a small skillet, add the tomato, onion and corn. Cook over medium heat until the vegetables are soft and moisture has evaporated. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes.
To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close. Serve immediately.
