Name: Egg and cheese breakfast burrito
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 4 large egg whites; 2 large eggs; 1 large low-carb tortilla; 1/3 cup reduced-fat cheddar cheese, shredded; 4 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp salsa

Nutrition

Per serving

445 calories

Protein: 44g; 36% of calories
Carbs: 27g; 22% of calories
Fat: 23g; 42% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 0 min

In a small bowl, whisk the egg whites, whole eggs, salt, and black pepper until well combined.
Mist a nonstick skillet with cooking spray and place over medium heat. Pour the egg mixture into the skillet and cook for 3 to 4 minutes, stirring gently and often, until the eggs are set and opaque. Done when set and opaque, 160°F.
Turn off the heat. Sprinkle the shredded cheddar over the eggs and cover the skillet for 1 minute to allow the cheese to melt.
Warm the tortilla in a separate dry skillet over medium heat for 30 seconds until soft and pliable. Place the cheesy egg mixture in the center of the tortilla, add the salsa, fold in the sides, and roll tightly.

Nutrition

Ingredients

Instructions

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