Breakfast Burritos

Name: Breakfast Burritos
Ingredients: 1 tablespoon olive oil; 2 whole eggs; 1 tablespoon skim milk or 1 tablespoon plain low-fat soymilk; 1 plum tomato, chopped; 2 ounces shredded low-fat cheddar cheese or 2 ounces low-fat cheddar cheese; 2 (6 inch) whole wheat tortillas; 2 tablespoons salsa; 12 avocados, diced or 2 tablespoons guacamole; nonfat sour cream (optional) or light sour cream (optional)

9 ingredients

8 steps

Ingredients

1 tablespoon olive oil
2 whole eggs
1 tablespoon skim milk or 1 tablespoon plain low-fat soymilk
1 plum tomato, chopped
2 ounces shredded low-fat cheddar cheese or 2 ounces low-fat cheddar cheese
2 (6 inch) whole wheat tortillas
2 tablespoons salsa
12 avocados, diced or 2 tablespoons guacamole
nonfat sour cream (optional) or light sour cream (optional)

Directions

1

Heat nonstick skillet with oil on medium heat.
2

Beat eggs with milk and diced tomatoes.
3

Add the egg and tomato mixture to heated skillet; scramble until done, about 2 to 3 minutes.
4

Place each tortilla on broiler plate of a toaster oven.
5

Assemble by dividing eggs in the center of each, topping with cheese.
6

Toast each until cheese is melted.
7

Add salsa and avocado, folding tortillas to enclose contents.
8

Serve immediately with an optional dollop of sour cream on each.