Breakfast Burrito
 

Serving size: 1 Burrito

Counts as:1 Protein,1 Starch,1 Vegetable,1/2 Dairy

· 1 Tbsp (15ml) diced green pepper
· 1 Tbsp (15ml) chopped green onion
· 1/2 or 3/4 cup (125 or 200ml) egg substitute, size according to plan
· 1/4 tsp (1ml) lite salt
· 1 Tbsp (15ml) diced tomato
· 1/2 whole wheat tortilla
· 1oz (28g) reduced-fat pepper jack cheese
· 1 Tbsp (15ml) fat-free sour cream
· nonfat cooking spray

1 Coat medium skillet with nonfat cooking spray. Heat over high heat.

2 Add pepper and onion to skillet. Sauté 2-3 minutes, or until vegetables start to soften.

3 Pour egg substitute into skillet, distributing evenly. Sprinkle with lite salt.

4 Once eggs are cooked through, turn down heat; add tomatoes, cook 1 minute until tomatoes are warm.

5 Place egg in middle of tortilla; top with cheese.

6 Roll up tortilla into a burrito.

7 Top with fat-free sour cream.

I use this for my lunch many times.. it's quick to do and filling.. I do sautee my green pepper and onion the night before and have it ready to add in precooked.