Scrambled Egg Burritos
4 9-inch whole-wheat flour tortillas
4 large eggs
1/8 teaspoon salt
Freshly ground pepper, to taste
1 teaspoon extra-virgin olive oil
1 4-ounce can chopped green chiles
1/2 cup grated Cheddar, or pepper Jack cheese
2 cups salsa
1/4 cup reduced-fat sour cream
Preheat oven to 350°F. 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, 1 1/2 to 2 1/2 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.
Makes 4 servings
Per serving: 328 calories; 15 g fat ( 6 g sat , 5 g mono ); 232 mg cholesterol; 34 g carbohydrates; 18 g protein; 7 g fiber; 783 mg sodium; 286 mg potassium.
Nutrition Bonus: Fiber (29% daily value), Vitamin C (25% dv), Calcium (20% dv), Vitamin A (20% dv).
Carbohydrate Servings: 2
Tomato Broccoli Frittata
6 egg whites
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup crumbled reduced-fat feta cheese or regular feta cheese
2 cups small broccoli florets
2 tablespoons finely chopped shallots
1 teaspoon olive oil
1-1/4 cups cherry tomatoes, quartered
In a medium bowl, whisk together egg whites, eggs, salt, and pepper.
Stir in cheese; set aside.
In a large broilerproof skillet, cook broccoli and shallots in hot oil over medium heat for 8 to 10 minutes or just until tender, stirring occasionally.
Pour egg mixture over the broccoli mixture in skillet.
Cook over medium-low heat.
As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
Arrange tomatoes on top of egg mixture.
Broil 4 to 5 inches from the heat about 5 minutes or until center is set.
Let stand for 5 minutes before serving.
Cut into four wedges.
Nutrition Facts Per Serving:
Servings: 4 servings
Total Fat (g)6
Saturated Fat (g)2
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)1
Total Sugar (g)3
Vitamin A (DV%)0
Vitamin C (DV%)80
Yes, I know not a real fancy elaborate title but it is what it is!
It’s just that…
an egg w/some Wholly Salsa on top!
I suppose you could say it’s a lighter smaller variation of huevos rancheros but why bother?
I’m all for keeping things simple.
Call it what it is…salsa on an egg!
Very simple and quick to make but packed with flavor and nutrition.
-tad bit of butter (I used Earth Balance)
-egg(s) (I used one organic brown egg)
-salsa (I used Wholly Medium Salsa)
Crack egg, whip it
Melt the butter in a pan
Pour egg in pan
cook til done
top off with salsa
See, told you there’s nothing fancy or elaborate but it sure tastes good!