Steak and egg burrito
9
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Begin your day with this Mexican-inspired meal. Complete with some salsa for dipping, this flavorful burrito is ready for the table in under 30 minutes. Burritos are so portable, this can be your new on-the-go favorite for breakfast on the go. Wrap your burrito in a layer of parchment, then aluminum foil to hold the heat until you have a minute to eat. Use leftover steak from the night before or swap in deli-sliced roast beef. Ground taco meat from a previous meal can also be warmed into this dish. Play with the vegetables to find different fresh combinations you like.
Ingredients
Cooking spray
2 spray(s)
Egg whites
6 large
Egg
4 large egg(s)
Red bell pepper(s)
0.5 medium
Uncooked scallion(s)
2 medium
Fat free salsa
0.75 cup(s)
Cilantro
1 Tbsp
Paprika
0.5 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Canola oil
1 tsp
Whole-wheat tortilla
4 medium
Fresh baby spinach
1 cup(s)
Cooked top sirloin filet (lean and trimmed)
6 oz
Reduced-fat shredded Monterey Jack cheese
0.25 cup(s)
Instructions
1
Preheat oven to 400°F. Spray small rimmed baking sheet with nonstick spray.
2
Meanwhile, beat egg whites and eggs in large bowl. Stir in bell pepper, scallions, 1/4 cup salsa, cilantro, paprika, and black pepper.
3
Heat oil in large nonstick skillet set over medium heat. Add egg mixture and cook until eggs begin to set, about 1 1/2 minutes; push egg mixture toward center of skillet to form large soft curds, cooking until eggs are just set, about 2 minutes longer.
4
Lay tortillas on work surface. Top with 1/4 spinach. Spoon 1/4 egg mixture along center of each tortilla; top with 1/4 beef and 1 tbsp Monterey Jack. Fold top and bottom edges of tortillas over, then roll up to enclose filling. Place, seam side down, on prepared baking sheet.
5
Bake until burritos are heated through and cheese is melted, about 5 minutes. Serve with remaining 1/2 cup salsa.
6
Serving size: 1 burrito with 2 tbsp salsa
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