- 2 spray(s) butter flavour cooking spray
- 3 large egg white(s)
- 2 large egg(s)
- 2 slice(s) uncooked Canadian bacon, finely chopped
- 0.25 tsp dried oregano
- 0.125 tsp table salt
- 0.125 tsp black pepper
- 3 Tbsp fat free salsa, drained of excess liquid before measuring
- 2 item(s) burrito-size wheat flour tortilla(s)
- 4 Tbsp reduced-fat sour cream
- 0.125 item(s) avocado, ripe, cut into 2 wedges
- Preheat oven to 400ºF. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray and heat over medium-low heat.
- In a large bowl, beat egg whites and eggs. Add bacon, oregano, salt, pepper and salsa; stir well.
- Pour egg mixture into prepared skillet; 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.
- Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado.
For a breakfast on the go, fill a toasted whole-wheat pita half with the scrambled egg mixture, sour cream and avocado.
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