Eating Well’s new cookbook Fast & Flavorful Meatless Meals is chocked full of delicious recipes that are easy to prepare and accompanied by nutritional information. This one could be great for breakfast, lunch, or dinner. Enjoy!
Breakfast Burritos from Eating Well’s Fast & Flavorful Meatless Meals
Ingredients:
1 tsp canola oil
2 red potatoes, cooked (poke several holes in potatoes and microwave on High until cooked through, 8 to 12 minutes), peeled, if desired, and diced (1 1/2 cups)
1/2 cup chopped scallions (4-6 scallions), divided
1 tomato, seeded and diced
1 4-ounce can chopped green chiles, drained
1/4 tsp salt
Freshly ground pepper to taste
2 large eggs
2 large egg whites
Pinch of cayenne pepper
2 Tbsp chopped fresh cilantro
4 corn tortillas or small whole-wheat flour tortillas, warmed
1/2 cup tomato
1/4 cup shredded Cheddar or Monterey Jack cheese
Heat oil in a large nonstick skillet over medium heat. Add potatoes and 1/3 cup scallions and cook, stirring, for 1 minute. Add tomato and chiles and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.
Beat eggs, egg whites and cayenne with a fork in a small bowl. Push the vegetables away from the center of the pan and pour in the egg mixture. Cook, stirring the eggs with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle with cilantro and stir the eggs and vegetables together.
Divide the egg mixture among warm tortillas and roll each one into a burrito. Top each with a spoonful of salsa, a little cheese and some of the remaining chopped scallions. Serve immediately.
Yield: 4 servings
