Take to Work Scrambled Egg Breakfast Burritto

Total Time:
17 min
Prep:
10 min
Cook:
7 min

Yield:
2 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • Salsa Verde:
  • 1 (13-ounce) can tomatillos or 6 medium peeled and cored tomatillos, cut into quarters
  • 1/4 jalapeno, seeded and cut into several pieces
  • 1/2 cup loosely packed cilantro leaves
  • 1/2 lime, juiced
  • 1/8 cup water
  • 1/2 teaspoon coarse salt
  • For the scrambled eggs:
  • 2 eggs
  • 4 egg whites
  • Coarse salt and cracked black pepper
  • 1/2 teaspoon extra-virgin olive oil
  • 4 (6-inch) flour tortillas
Directions

For the salsa: Place all ingredients in food processor or blend and pulse until smooth. You may need to thin the sauce to desired consistency with up to 1/4 cup of water. Set aside.

Whisk eggs and egg whites together. Season with salt and pepper. Heat oil in a 10-inch non-stick pan over medium heat. Add eggs. Let cook for 1 minute or just until barely set. Using a heat proof rubber spatula, gently stir in figure 8 motion until eggs are just cooked.

Heat tortillas. Distribute eggs evenly among tortillas. Top with salsa, to taste.

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    Recipe courtesy of Food Network Kitchen