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