Low-Fat Breakfast Burrito

Low-Fat Breakfast Burrito

(1 serving)    Printable Version
  • 2 or 3 Tablespoons chopped onions
  • 1/2 Tablespoon chopped green chili (fresh or canned)
  • 1/2 cup egg substitute
  • 1 or 2 Tablespoon shredded fat-free cheese (sharp or Monterey Jack)
  • salt and pepper - to taste
  • 1 dash hot pepper sauce (optional)
  • 1 10-inch low-fat tortilla
  • cooking spray
In a small frying pan lightly coated with cooking spray, saute the the onions and chiles over medium heat until the onions are soft and translucent.

In a small bowl, whisk together the egg substitute, cheese and any seasonings, including hot sauce. Pour this mixture into the pan with the onions. Scramble for about 4 minutes until the egg is completely set.

Warm the tortilla by placing it between two damp paper towels and micro-waving for 10 seconds. This will make the tortilla soft and pliable.

Spoon the scrambled egg down the middle of the tortilla - leaving about two inches uncovered. Fold forward the uncovered two inches. Fold over one of the uncovered sides and overlap all with the remaining uncovered side. Turn the burrito over to hide edges. Serve immediately.

Making a Low-Fat Breakfast Burrito

Recipe Notes From Mr Breakfast:

This recipe was submitted in 2007. It was tested and photographed in December 2013.

If you wish to use regular eggs, 1/2 cup of egg substitute equals 2 large beaten eggs.

This is a very basic breakfast burrito. While it tasted great, it would benefit from just a teaspoon or two of a flavorful salsa scattered over the egg before you roll the burrito.

I make this about 3 times a week and love it. It's also good with a crumbled strip of veggie bacon.

Mr Breakfast would like to thank Bennett for this recipe.

Comments About This Recipe
What do you think of Low-Fat Breakfast Burrito?
From Brighton

MorningStar veggie sausage is good in this too. I microwave a patty, chop it in small pieces and mix it with the scramble eggs.

Comment submitted: 9/23/2013 (#16613)

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