Breakfast Burritos with Baked Citrus Fruit
Fresh cilantro, also called coriander or Chinese parsley, is used extensively in Mexican cooking. This pungent herb is similar in appearance to flat-leaf parsley.
Makes 4 servings
|4||green onions, thinly sliced and divided|
|1-1/4||cups frozen cholesterol-free egg substitute, thawed|
|2||tablespoons diced mild green chilies|
|1/2||cup (2 ounces) shredded reduced-fat Monterey Jack or Cheddar cheese|
|1/4||cup lightly packed fresh cilantro|
|4||(7-inch) flour tortillas|
|1/4||cup reduced-fat sour cream|
|Baked Citrus Fruit|
- Spray large nonstick skillet with cooking spray. Heat over medium heat. Set aside 1/4 cup green onions. Add remaining onions, egg substitute and chilies. Cook, stirring occasionally, about 4 minutes or until eggs are softly set. Stir in cheese and cilantro. Continue cooking, folding eggs over until eggs are cooked to desired doneness, about 1 minute.
- Stack tortillas and wrap in paper towels. Microwave on HIGH about 1 minute or until hot. Place one-quarter of eggs in center of each tortilla. Fold sides over filling to enclose. Place burritos seam side down on plates. Top each with salsa, 1 tablespoon sour cream and reserved green onions. Serve with Baked Citrus Fruit.
Check labels on egg substitutes to know what you are buying. Some contain no fat or cholesterol and others simply reduce the levels found in fresh eggs.
|Serving Size:||1 burrito with 1 tablespoon salsa, 1 tablespoon sour cream and 1/2 cup fruit|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||16 %|
Check out more recipes for Mexican