Quick Breakfast Burritos

breakfast-burritto-ck-1911261-xPico de gallo:

  • 1 1/2 cups chopped tomato (about 1 large)
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of crushed red pepper

Burritos:

  • 1/4 teaspoon chopped fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 eggs, lightly beaten
  • Dash of ground red pepper
  • Cooking spray
  • 1/4 cup chopped onion
  • 1 (2-ounce) can diced green chiles
  • 4 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) shredded colby-Jack cheese
Preparation
  1. To prepare pico de gallo, combine first 7 ingredients in a small bowl.
  2. To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.
  3. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.
  4. Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.

Nutritional Information

Calories 197
Fat 10.8 g
Satfat 4.5 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 12.7 g
Carbohydrate 14.3 g
Fiber 2.4 g
Cholesterol 258 mg
Iron 1.7 mg
Sodium 372 mg
Calcium 170 mg
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