Take to Work Scrambled Egg Breakfast Burrito
Posted by: Tuddles  Sun, 14 Mar 2004, at 12:59 p.m.
Prep Time: 10 minutes Cook Time: 7 minutes
Yield: 2 servings

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

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 Info
Calories 361 Protein 19.92 g
Carbohydrates 43.69 g Total Fat 11.79 g
Saturated Fat 2.98 Fiber 4.18