be_ixf;ym_202109 d_26; ct_50

Breakfast burrito

Nutrition Facts

Serving Size 1 burrito
Calories 173

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat 1 g
Sodium 370 mg
Cholesterol 1 mg
Dietary fiber 12 g
Protein 11 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

By using egg substitute instead of whole eggs and substituting vegetables for sausage and cheese, you cut out most of the fat and cholesterol in this burrito.

Ingredients

(Serves 1)
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped onion
  • 1/4 cup frozen corn
  • 1/4 cup egg substitute (or 2 egg whites)
  • 1 whole-wheat tortilla, 6 inches in diameter
  • 1 tablespoons salsa

Directions

In a small skillet, add the tomato, onion and corn. Cook over medium heat until the vegetables are soft and moisture has evaporated. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes.

To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close. Serve immediately.

Last Updated: June 15th, 2019