Breakfast Burrito ( Driscoll)
| 7 |
17 |
330 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
12 min |
1
|
A quick and simple breakfast burrito.
Ingredients
|
1/3 cup chopped
|
Red bell pepper
|
|
1/3 cup chopped
|
Green bell pepper
|
|
1/3 cup sliced
|
Yellow onion
|
|
1 tsp
|
Extra virgin olive oil
|
|
2 large
|
Egg
(beaten)
|
|
1 tortilla
|
H‑E‑B Carb Sense Whole Wheat Tortillas
|
|
1/4 cup (s)
|
H-E-B 2% Reduced Fat Shredded Cheddar Cheese
(optional)
|
Instructions
- Prep your peppers and onion.
- In a medium skillet, heat olive oil over medium heat.
- Add green and red peppers and onion and cook, stirring until soft, about 5-10 minutes.
- Add in the eggs and continue stirring to scramble until eggs have set, about 3 minutes.
- Tip eggs and veggies onto warmed tortilla and top with cheese (if desired). You can also add some hot sauce to taste if you wish.
Notes:
Shopping List:
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Onion
1 Bottle Extra Virgin Olive Oil
1 dozen eggs
1 Packet of Carb Sense Whole Wheat Tortillas
1 Athenos Reduced Fat Feta Cheese Crumbled
Nutrition Facts
Per Portion
Calories
330
Calories from fat
173
Calories from saturated fat
57
Total Fat
19.2 g
Saturated Fat
6.3 g
Trans Fat
0.1 g
Polyunsaturated Fat
2.5 g
Monounsaturated Fat
7.2 g
Cholesterol
443 mg
Sodium
426 mg
Potassium
420 mg
Total Carbohydrate
24 g
Dietary Fiber
10.9 g
Sugars
6.0 g
Protein
20.8 g
Dietary servings
Per Portion
| Meat Alternative |
1.1 |
| Vegetables |
1.8 |
Energy sources
Meal Type(s)
