Lena’s Journey

The results are in!  The breakfast burrito I mentioned in my previous post is delish!!!  Here’s the recipe:

Butter-flavored cooking spray (I used Crisco 99% fat free)

1 tablespoon of frozen pico de gallo (if you can’t find this in your freezer section already made, you can use white onion, diced tomatoes & green chiles)

1 tablespoon of 2% monterey & colby jack cheese.

1/3 cup egg beaters

1 dash pepper

1 dash liquid hot pepper sauce (optional for those of you who don’t like it too spicey)

1 10-inch 98% fat free flour tortilla, warmed (I used a smaller whole-wheat, garlic & herb, low-fat/low-carb tortilla)

Directions: 1.  Lighly coat a nonstick skillet with cooking spray.  2.  Cook the pico mix in the skillet over medium heat for about 3 minutes, stirring constantly.  3.  In a small bowl, whisk together egg substitute, cheese, pepper and hot pepper sauce (if using).  4.  Pour egg mixture into skillet and scramble for 3 to 4 minutes or until the consistency is how you like it.  5.  Place the egg mixture along one-third of the tortilla, about 2 inches away from the bottom.  6.  Fold up the lower edg and then roll from the side to form a burrito.  7.  Eat immediately or wrap in a napkin or aluminum foil to eat later (while waiting for school bus or driving to work).

Nutritional info:

1 garlic & herb low-fat/low-carb tortilla: 50 cal, 2 gm fat, 180 mg sodium, 11gm carb, 8 gm fiber, 5 gm protein.

1 TBLSP frozen pico de gallo mix: 5 cal, 0 gm fat, 0 gm sodium, 0 gm carb, 0 gm fiber.

1 TBLSP 2% monterrey jack/colby jack cheese: 40 cal, 2.5 gm fat, 230 sodium, <1 gm carb, 3.5 gm protein.

1/3 cup egg beaters: 40 cal, 0 gm fat, 70 mg sodium, 1 gm carb, 7 gm protein

Total calories: 135.  Total fat: 4.5gm.  Total carb: 12gm.  Total protein: 15.5gm.  Total sodium: 480mg.  Total fiber: 8gm

With the small tortillas I used, I had enough egg to make 2 burritos, which added 50 calories to my breakfast.  I think 185 calories is really good for breakfast and it certainly filled me up!