Grab-and-Go Breakfast Burritos
Grab-and-Go Breakfast Burritos
Photography by Matthew Kimura
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 421421 cal |
| pro | 20 g20g pro |
| total fat | 28 g28g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 23 g23g carb |
| fibre | 6 g6g fibre |
| chol | 316 mg316mg chol |
| sodium | 746 mg746mg sodium |
| potassium | 474 mg474mg potassium |
| RDI: | 00 RDI: |
| calcium | 1616 calcium |
| iron | 1515 iron |
| vit A | 2121 vit A |
| vit C | 1010 vit C |
| folate | 4444 folate |
Ingredients
- 3 eggs 3 eggs
- 1 green onion , thinly sliced1 green onion, thinly sliced
- salt Pinch salt
- pepper Pinch pepper
- 1 tbsp butter 1 tbsp butter
- 2 6-inch(15cm) whole wheat tortillas 2 6-inch(15cm) whole wheat tortillas
- 2 thin slices Black Forest ham 2 thin slices Black Forest ham
- avocados , slicedHalf avocados, sliced
- 1/4 cup shredded Cheddar cheese 1/4 cup shredded Cheddar cheese
- 2 tbsp prepared salsa 2 tbsp prepared salsa
Preparation
In small bow, whisk together eggs, green onion, salt and pepper; set aside.
In large skillet, melt butter over medium heat. Add egg mixture and cook just until beginning to set, about 1 minute. Draw spatula across bottom of pan to form large, soft curds; cook until eggs are just set, about 1 minute.
On each tortilla, place 1 slice of ham and half of the avocado. Divide egg between tortillas; top with half each of the cheese and salsa. Roll up tortillas; wrap in parchment or waxed paper.
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