Breakfast Burritos Recipe - Cooking Index
Breakfast Burritos Recipe - Cooking Index
| 1 | Flour tortilla (large) | |
| 1/4 cup | 49g / 1.7oz | Egg substitute |
| 1/2 cup | 31g / 1.1oz | Chopped tomato |
| 2 tablespoons | 30ml | Chopped onion |
| 1/4 cup | 15g / 0.5oz | Canned corn and liquid |
| 2 tablespoons | 30ml | Salsa |
In a small skillet, place the chopped tomato, onion, corn and liquid. Cook over medium heat until soft (add a little water, if needed). Add the egg substitute and scramble with vegetables until cooked through.
Spread the mixture onto the tortilla. Add the salsa, and roll up. Serve immediately.
This recipe yields 1 serving.
Nutritional Analysis Per Serving: Calories 230; Fat (grams) 5; Percent calories from fat 20; Percent polyunsaturated 8; Percent saturated 4; Percent monounsaturated 8; Cholesterol (milligrams) 1; Sodium (milligrams) 371; Protein (grams) 12; Carbohydrate (grams) 34; Fiber (grams) 4.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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