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Join now & get access to 4,000+ healthy, delicious recipes

Steak and Egg Burrito

Total Time
0:28
Prep
0:18
Cook
0:10
Serves
4
Difficulty
Easy
Begin your day with this Mexican-inspired meal. Use leftover steak from the night before or swap in deli-sliced roast beef.
Ingredients
  • cooking spray
    2 spray(s)
  • egg white(s)
    6 large
  • egg(s)
    4 large
  • sweet red pepper(s)
    ½ medium, chopped
  • uncooked scallion(s)
    2 medium, sliced
  • fat free salsa
    ¾ cup(s), divided
  • cilantro
    1 Tbsp, finely chopped
  • paprika
    ½ tsp
  • table salt
    ½ tsp
  • black pepper
    ¼ tsp, freshly ground
  • whole wheat tortilla(s)
    4 medium
  • cooked lean flank steak
    6 oz, cut into bite-size pieces
  • WeightWatchers Reduced Fat Mexican style blend shredded cheese
    ¼ cup(s)
Instructions
  1. Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray.
  2. In a large bowl, beat together egg whites and eggs. Add red pepper, scallions, 1/4 cup salsa, cilantro, paprika, salt and black pepper; stir well.
  3. Warm skillet over medium-low heat; pour in egg mixture and increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat (eggs will be soft scrambled and not completely cooked).
  4. Spoon 1/4 egg mixture onto center of a tortilla; top with 1 1/2 ounce steaks and 1 tablespoon cheese. Fold in bottom and top of tortilla; fold in sides to form burrito. Place seam-side down on prepared baking sheet; repeat with remaining ingredients.
  5. Bake burritos until very hot and eggs are fully cooked, about 5 minutes; serve with remaining salsa on the side. Yields 1 burrito and 2 tablespoons salsa per serving.

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