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Recipe

Food, Family & Fun

A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch


 

Breakfast Burrito with Salsa

30 minutes
Serves: 4

  • 4 fresh large eggs
  • 2 Tbsp frozen corn
  • 1 Tbsp lowfat milk
  • 2 Tbsp fresh green peppers, diced
  • 1/4 cup onions, minced
  • 1 Tbsp fresh tomatoes, diced
  • 1 tsp prepared mustard
  • 1/4 tsp granulated garlic
  • 1/4 tsp hot pepper sauce (optional)
  • 4 flour tortillas, 8-inch
  • 1/2 cup canned salsa

Preheat oven to 350 degrees F.

1. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.

2. Pour egg mixture into a lightly oiled 9" x 9" x 2" baking dish and cover with foil.

3. Bake for 20-25 minutes until eggs are set and thoroughly cooked.

4. Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas. The steam can be hot

5. Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.

6. Serve each burrito topped with 2 Tbsp of salsa.

Nutrients per serving
1 burrito

  • Calories 208
  • Saturated fat 2.0 g
  • Iron 2.2 mg
  • Protein 10 g
  • Cholesterol 212 mg
  • Calcium 61 mg
  • Carbohydrate 24 mg
  • Vitamin A 124 RE
  • Sodium 331 mg
  • Total Fat 8 g
  • Vitamin C 12 mg
  • Dietary Fiber 2 g

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This page originally published as part of the electronic Gourmet Guide between 1995 and 1999.

Copyright © 1994-2008, Forkmedia LLC. All rights reserved.

 
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