Healthy Breakfast Burrito
Ingredients
2 Reduced fat flour tortillas1 Raw whole potato grated1/2 cup Low fat mozzarella cheese1/4 cup Medium cheddar cheese1 cup Eggbeaters/egg white product1/2 cup Chopped onion1/2 cup Chopped fresh tomato1/2 tablespoon Dried basil leaves Pinch of salt Pinch of pepper Nonstick cooking sprayPreparation
1. Place a non-stick skillet over low heat and spray with nonfat cooking spray.
2. Add the grated potato to the pan.
3. Add onions immediately and stir until potatoes and onions are soft.
4. Add a pinch of salt and pepper.
5. Add eggbeaters and mix together until cooked.
6. Heat flour tortillas and add egg mixture down the center of the tortilla.
7. Add 1/4 cup low fat mozzarella cheese and 1/8 cheddar over the egg mixture and fold tortilla into a burrito
8. Place chopped tomato over folded burrito and add basil leaves.
My Notes:
I use Vegan cheese (watching the cholesterol dontcha know), which is now available at regular supermarkets, strangely enough in the produce section. It's not with the regular cheese. It has minimal fat, no cholesterol, far less calories, and way more protein then regular cheese, and all mixed in like this it doesn't taste much different.
Also, being the rather cooking impatient, instant gratification sort, I buy the already shredded potatoes in bags. For whatever reason, in my supermarket anyway, these are found with the dairy/egg substitute products.
2 Reduced fat flour tortillas1 Raw whole potato grated1/2 cup Low fat mozzarella cheese1/4 cup Medium cheddar cheese1 cup Eggbeaters/egg white product1/2 cup Chopped onion1/2 cup Chopped fresh tomato1/2 tablespoon Dried basil leaves Pinch of salt Pinch of pepper Nonstick cooking sprayPreparation
1. Place a non-stick skillet over low heat and spray with nonfat cooking spray.
2. Add the grated potato to the pan.
3. Add onions immediately and stir until potatoes and onions are soft.
4. Add a pinch of salt and pepper.
5. Add eggbeaters and mix together until cooked.
6. Heat flour tortillas and add egg mixture down the center of the tortilla.
7. Add 1/4 cup low fat mozzarella cheese and 1/8 cheddar over the egg mixture and fold tortilla into a burrito
8. Place chopped tomato over folded burrito and add basil leaves.
My Notes:
I use Vegan cheese (watching the cholesterol dontcha know), which is now available at regular supermarkets, strangely enough in the produce section. It's not with the regular cheese. It has minimal fat, no cholesterol, far less calories, and way more protein then regular cheese, and all mixed in like this it doesn't taste much different.
Also, being the rather cooking impatient, instant gratification sort, I buy the already shredded potatoes in bags. For whatever reason, in my supermarket anyway, these are found with the dairy/egg substitute products.