Scrambled Egg Burritos
Ingredients
- 2 large eggs, or equivalent egg substitute ⓘ
- 1 tablespoon 1% low-fat milk ⓘ
- 1 teaspoon chopped fresh cilantro ⓘ
- 1/8 teaspoon kosher salt ⓘ
- Dash of coarsely ground black pepper ⓘ
- Cooking spray ⓘ
- 1/2 teaspoon butter ⓘ
- 4 tablespoons reduced-fat shredded cheddar cheese, divided ⓘ
- 2 (8-inch) fat-free flour tortillas, heated
- 4 tablespoons chopped seeded tomato, divided ⓘ
- 2 tablespoons bottled chunky salsa, divided ⓘ
Instructions
- Whisk the first 5 ingredients (through pepper) in a medium bowl.
- Coat a medium nonstick skillet with cooking spray, and melt butter over medium heat. Add the egg mixture, and stir with a heatproof rubber spatula to scramble.
- Sprinkle 2 tablespoons cheese down the center of one tortilla; top with half of the scrambled egg, 2 tablespoons tomato, and 1 tablespoon chunky salsa.
- Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.
Nutrition & Diet Analysis (per serving)
949
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).