Breakfast Burrito
Breakfast Burrito, a mexican recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Breakfast Burrito
Ingredients
- Vegetable spray 1 medium red bell pepper — seeded and diced
- 4 medium button mushrooms — sliced, up to 6
- 2 scallions — chopped
- 1/2 cup corn kernels
- fresh or frozen and thawed 2 tablespoons chopped cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup egg substitutes
- (about 2 eggs beaten) 1/4 cup shredded low-fat provolone or Swiss
Method
- cheese 2 10 inch flour tortillas The idea of wrapping skillet eggs in a flour tortilla provides a nice change of pace.
- Heat a lightly sprayed nonstick skillet.
- Add the pepper, mushrooms, and scallions and saute for 5 to 7 minutes.
- Stir in the corn and seasonings and cook for 2 to 3 minutes more.
- Whisk in the eggs and cook over medium heat, stirring frequently.
- When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.
- Warm the tortillas over a burner or pan and then place on 2 plates.
- Spoon the egg mixture into the center of each tortilla, forming logs.
- Roll the tortilla around the mixture and serve with Salsa!
- Salsa! or a favorite salsa.
- Rosemary Roasted Sweet Potatoes, Black Bean Sofrito, or Spinach Spuds make good side dishes.
- Converted by MC_Buster.
More Mexican recipes
- Apple-Cheese Soup
- Baby Doe’s Mine Beer Cheese Soup
- Bizcochos
- Breakfast Burritos Anytime
- Breakfast Castle Casserole
- Breakfast Fruit Chimichangas