Veggie breakfast burrito

7
6
6
SmartPoints® value per serving
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
There's nothing we crave in the mornings quite like a hearty breakfast burrito to get us up and going, and this veggie version is one of our favorites. It takes just 10 minutes to make and is designed to serve one, so it's perfect for you to assemble for yourself before you head out for the day. Seasoned egg substitute is topped with shredded cheese, fresh tomatoes, bell peppers, and scallions for a filling that's chockfull of color, texture, and flavor, then rolled up in a whole wheat tortilla. Wrap it in some foil, cut it crosswise, and take it on the go. Refreshing orange sections are the perfect side for this burrito too.

Ingredients

canola oil

1 tsp

regular liquid egg substitute

½ cup(s)

table salt

tsp

black pepper

tsp

whole-wheat tortilla

1 medium, (7-inch) warmed

Weight Watchers Reduced-fat Mexican style shredded cheese

3 Tbsp

fresh tomato(es)

½ small

uncooked bell pepper(s)

¼ cup(s), green variety, diced

uncooked scallion(s)

2 medium, thinly sliced

Instructions

  1. Heat the oil in a medium nonstick skillet over medium heat.
  2. Whisk together the egg substitute, salt, and black pepper in a small bowl until frothy. Pour the egg mixture into the skillet and cook, stirring, until just set, about 2 minutes.
  3. Place the warm tortilla on a plate and place the egg on top. Top with the cheese, tomato, bell pepper, and scallions. Roll the tortilla up to enclose the filling. Yields 1 burrito per serving.

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