Name: Breakfast burrito with eggs
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz fat-free ground turkey, patted dry; 2 large egg whites; 1/2 8-inch whole wheat tortilla; 2 tbsp reduced-fat cheddar cheese, shredded; 1/4 medium yellow onion, diced; 1 tsp extra virgin olive oil; 1 1/2 tsp taco seasoning; 1/4 tsp salt; 2 tbsp salsa

Nutrition

Per serving

435 calories

Protein: 55g; 51% of calories
Carbs: 23g; 21% of calories
Fat: 13g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Place a nonstick skillet over medium heat with half the oil. Add the turkey, onion, and taco seasoning. Cook for 6 minutes, breaking the meat into small crumbles, until the turkey is cooked through. Transfer to a bowl and wipe out the skillet. Done when opaque in the center, 165°F.
In a small bowl, whisk the egg whites and salt. Heat the remaining oil in the skillet over medium-low heat. Add the egg whites and cook for 2 to 3 minutes, stirring gently, until the whites are set but still moist. Done when the whites are set and still soft.
Warm the tortilla in the skillet for 15 seconds until pliable. Layer the eggs, turkey mixture, cheese, and salsa in the center of the tortilla. Fold the sides in over the filling and roll it up tightly. Place the burrito seam-side down in the skillet over medium heat. Toast for 2 minutes, flip, and toast for 2 minutes more until golden.

Nutrition

Ingredients

Instructions

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