Skinny Mexican Breakfast Burrito

YUM. YUM. YUM. This breakfast treat was delicious! It's no secret that I love Mexican food. Mexican for breakfast? SOLD.   This recipe was beyond tasty and was actually not THAT bad for you...as most breakfast foods that I want to eat tend to be. I got the recipe from Weight Watchers and I was NOT disappointed. This was actually my first time using egg beaters and I want to smack myself that I haven't used them before. They were so easy and just as tasty...but healthier and last way longer than normal eggs. The only problem I had with this meal was how quickly I ate the burrito! It did not last long enough!  

Skinny Mexican Breakfast Burrito
Serves: 2
Cook time according to Rachel: 25 mins
How difficult was this for Rachel? Easy!

Ingredients: 
2 tbsp light sour cream
2 tbsp fat free salsa
1/2 medium uncooked onion
1 cup egg beaters
1/4 tsp kosher salt
1/2 tsp ground cumin
1 pinch cayenne pepper
2 whole wheat tortillas
cooking spray
1/2 cup reduced fat mexican cheese (I used cheddar jack bc we had it)
Tinfoil

Directions:

Preheat oven to 350 degrees

In a medium coated skillet, saute onions until soft 5-7 mins

Meanwhile, whisk together eggs, salt, cumin & cayenne. Add to skillet & scramble until eggs are fluffy

While eggs are cooking, mix salsa & sour cream in a bowl and set aside

Lay tortilla onto sheet of tinfoil.  Spread egg mixture down the center of tortilla.

Add cheese & sour cream/salsa mix.

Fold up burrito style. Not sure how to do that? Check out this video tutorial. 

Don't worry, I didn't know how to either.

Place on baking sheet and bake until heated through, about 10 mins. 

Serve immediately!