TAKE TO WORK SCRAMBLED EGG BREAKFAST BURRITTO

Take to Work Scrambled Egg Breakfast Burritto image

Provided by Food Network

Time 17m

Yield 2 servings

Number Of Ingredients 12

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1 (13-ounce) can tomatillos or 6 medium peeled and cored tomatillos, cut into quarters
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
2 eggs
4 egg whites
Coarse salt and cracked black pepper
1/2 teaspoon extra-virgin olive oil
4 (6-inch) flour tortillas

Steps:

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.

Nutrition Facts : Calories 361 calorie, Fat 11.79 grams, SaturatedFat 2.98 grams, Carbohydrate 43.69 grams, Fiber 4.18 grams, Protein 19.92 grams