Quick Breakfast Burritos

Name: Quick Breakfast Burritos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 3 egg whites, lightly beaten; 3 eggs, lightly beaten; 28 2-inchs 1/2-inch) 96% fat-free whole-wheat flour tortillas; 59 milliliters finely chopped onion; 0 teaspoons chopped fresh oregano; 237 milliliters fresh salsa; 0 teaspoons salt; 113 grams cup preshredded reduced-fat 4-cheese Mexican blend cheese

Quick Breakfast Burritos might be just the Mexican recipe you are searching for. One serving contains 2586 calories, 78g of protein, and 65g of fat. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of flour tortillas, onion, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 5 ingredients in a bowl, stirring with a whisk.

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Whisk

Bowl

Heat tortillas according to package directions; keep warm.

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Tortilla

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add egg mixture and onion to pan. Cook, without stirring, 2 minutes or until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. (Do not stir constantly.) Cook 2 minutes or until egg mixture is thickened, but still moist.

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Onion

Egg

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Spatula

Frying Pan

Remove from heat.

Divide egg mixture evenly among warm tortillas. Top with 1/4 cup cheese and 1/4 cup salsa. Fold opposite sides of tortillas over filling; roll up.

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Tortilla

Cheese

Salsa

Roll

Egg

Serve immediately.

Sprinkle cheese on eggs

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Cheese

Egg

Roll up burritos

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Roll

Crack eggs

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Egg

Combine and whisk first five ingredients

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Whisk

Equipment

Ingredients

Servings:

0teaspoons

black pepper 3

egg whites, lightly beaten 3

eggs, lightly beaten 282-inchs

1/2-inch) 96% fat-free whole-wheat flour tortillas 59milliliters

finely chopped onion 0teaspoons

chopped fresh oregano 237milliliters

fresh salsa 0teaspoons

salt 113grams

cup preshredded reduced-fat 4-cheese Mexican blend cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.