Ingredients
- 2 tsp Extra-virgin olive oil
- 8 Eggs beaten
- 1/3 cup Cheddar cheese shredded
- 4 Whole wheat tortilla warmed
- 1/2 cup Grape tomatoes quartered
- 2 tsp Red onion peeled and finely diced
- 4 tbsp Black beans drained and rinsed
- 2 tbsp Scallions chopped
- Jalapeño pepper sliced thin for garnish (optional)
- 2 Kiwi peeled and sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Heat the oil in a non-stick pan over medium heat. Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Portion the eggs on the tortilla. Add the tomato, onion, black beans, and scallions. Fold in the ends and roll tightly.
- In a non-stick pan over medium heat, place the burrito seam side down until golden brown. Turn the burrito over for another minute until the top is golden brown.
- Cut in half. Garnish with jalapeno if using. Serve with kiwi.
Nutrition
Calories: 470kcal | Carbohydrates: 26g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 398mg | Sodium: 1134mg | Potassium: 269mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1119IU | Vitamin C: 10mg | Calcium: 228mg | Iron: 3mg
Breakfast Burrito
Ingredients
- 2 tsp Extra-virgin olive oil
- 8 Eggs beaten
- 1/3 cup Cheddar cheese shredded
- 4 Whole wheat tortilla warmed
- 1/2 cup Grape tomatoes quartered
- 2 tsp Red onion peeled and finely diced
- 4 tbsp Black beans drained and rinsed
- 2 tbsp Scallions chopped
- Jalapeño pepper sliced thin for garnish (optional)
- 2 Kiwi peeled and sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Heat the oil in a non-stick pan over medium heat. Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Portion the eggs on the tortilla. Add the tomato, onion, black beans, and scallions. Fold in the ends and roll tightly.
- In a non-stick pan over medium heat, place the burrito seam side down until golden brown. Turn the burrito over for another minute until the top is golden brown.
- Cut in half. Garnish with jalapeno if using. Serve with kiwi.
Nutrition
Calories: 470kcalCarbohydrates: 26gProtein: 25gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 398mgSodium: 1134mgPotassium: 269mgFiber: 2gSugar: 8gVitamin A: 1119IUVitamin C: 10mgCalcium: 228mgIron: 3mg
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