Breakfast Burritos

By JPMccutcheon

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

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

Details

Servings 4

Preparation

Step 1

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.