Breakfast Burritos

255 calories 13 g protein 28 g carbohydrates 11 g fat 774 mg sodium 10 g fiber 160 mg cholesterol
Breakfast Burritos
Breakfast Burritos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    tortillas

  • 1

    tbsp olive oil

  • 1

    med. Zucchini, halved lengthwise and cut into 1/4 in thick slices

  • 1

    cup chopped red, green, orange and/or yellow peppers

  • 1/4

    ground black pepper

  • 3/4

    cup fresh, canned or frozen(thawed) corn

  • 3

    eggs

  • 3

    egg whites

  • 2

    tbsp milk

  • 1/2

    avocado, cut lengthwise

  • 1

    cup mild or medium spicy salsa

Directions

Preheat the oven to 350 F Wrap tortillas in foil, heat for ten min. then turn off oven. Leave tortillas in to warm. Meanwhile, sauté zucchini and bell pepper with ground black pepper until tender. Add corn and continue cooking for another min. In bowl, combine eggs, egg whites and milk with fork or whisk. Pour egg mixture on vegetables, scrambling until cooked yet moist. Divide evenly between tortillas. Garnish with salsa and avocado.

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