#794: Scrambled Egg Burritos

About every other week we have breakfast for dinner.  The kids love it, it's inexpensive to make and it is typically a dinner we can get on the table very quickly.  Brian and the kids alternate between pancakes and waffles.  I use this day to try out a new egg recipe.  This time I made these scrambled egg burritos...although mine were more like tacos since I didn't roll them up as directed and I used corn tortillas.  : )

This was really good.  I halved the recipe and got 2 "tacos" out of this egg filling.  I would definitely make this again!

4 9-inch whole-wheat flour tortillas (I used corn tortillas)

4 large eggs (I used egg substitute)

1/8 teaspoon salt

Freshly ground pepper, to taste

1 teaspoon extra-virgin olive oil (I omitted)

1 4-ounce can chopped green chiles

1/2 cup grated Cheddar, or pepper Jack cheese

2 cups Black Bean & Tomato Salsa, or prepared salsa (I used black beans)

1/4 cup reduced-fat sour cream (I omitted)

 

Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes. (I microwaved mine for about 20 seconds)

Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.

To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.