R O D - Breakfast Burrito
I found this in a book that I bought called The Mayo Clinic Diet. 5 minutes prep time and 10 minutes cooking time serves 1 but both Dave and I could barely finish 1/2 each.
1/2 c chopped tomato
2 TBLS chopped onion
1/4 c canned corn-no salt added
1/4 c egg substitute
1 whole-wheat flour tortilla, 6" diameter
2 TBLS salsa
You might want to add a little S & P because we found it lacking in the flavor dept.
1. In a small skillet, add the 1st 3 items and cook over med. heat until the veggies are soft and moisture is evaporated. 2. Add the egg subs. and scramble with the vegetables until cooked through, about 3 mins. 3. Spread the egg mixture in the center of the tortilla and top with salsa. Fold both sides of the tortilla up over the filling, then roll to close. Serve immediately.
The follow are their nutrition info that is in the book, remember this is for the whole buritto not 1/2 like we ate at one sitting. 231 calories, 12g protein, 34g carbs, total fat 5g, monounsaturated fat 2g, cholesterol 1mg, sodium 519mg and fiber 8g.
1/2 c chopped tomato
2 TBLS chopped onion
1/4 c canned corn-no salt added
1/4 c egg substitute
1 whole-wheat flour tortilla, 6" diameter
2 TBLS salsa
You might want to add a little S & P because we found it lacking in the flavor dept.
1. In a small skillet, add the 1st 3 items and cook over med. heat until the veggies are soft and moisture is evaporated. 2. Add the egg subs. and scramble with the vegetables until cooked through, about 3 mins. 3. Spread the egg mixture in the center of the tortilla and top with salsa. Fold both sides of the tortilla up over the filling, then roll to close. Serve immediately.
The follow are their nutrition info that is in the book, remember this is for the whole buritto not 1/2 like we ate at one sitting. 231 calories, 12g protein, 34g carbs, total fat 5g, monounsaturated fat 2g, cholesterol 1mg, sodium 519mg and fiber 8g.
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