Scrambled Egg Burrito

Name: Scrambled Egg Burrito
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tsp. olive oil; 2 c. chopped broccoli; 3 scallions, sliced, whites and greens separated; 1/4 tsp. Coarse salt; freshly ground pepper; 4 large eggs; 1/2 c. drained black beans; 2 (10-inch) whole-grain flour tortillas; 1/2 c. grated Cheddar cheese; 1/4 c. Cilantro leaves; 1/2 c. salsa

By Susan SpungenPublished: Dec 4, 2017

Pernille Loof

Yields:

4 serving(s)

Total Time:

20 mins

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Wrap up breakfast in under 20 minutes.

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Ingredients

2 tsp. olive oil
2 cups chopped broccoli
3 scallions, sliced, whites and greens separated
1/4 tsp. Coarse salt
freshly ground pepper
4 large eggs
1/2 cup drained black beans
2 (10-inch) whole-grain flour tortillas
1/2 cup grated Cheddar cheese
1/4 cup Cilantro leaves
1/2 cup salsa

Directions

1. Step 1Heat oil over medium-high heat in a skillet. Add broccoli and scallion whites, and season with 1/8 teaspoon salt and pepper to taste. Cook until broccoli is crisp-tender, 4 to 6 minutes.
2. Step 2 Meanwhile, whisk eggs with remaining 1/8 teaspoon salt and pepper to taste. Stir in scallion greens and beans. Add egg mixture to broccoli. Cook, stirring to scramble eggs, until set, about 4 minutes.
3. Step 3 Sprinkle tortillas with cheese and cilantro. Top with scrambled eggs. Roll up tortillas into burritos, folding in ends as you go. Cut each in half, and serve with salsa.

PER SERVING 297 calories, 14 g fat (5 g saturated fat), 17 g protein, 26 g carb, 2 g sugar, 14 g fiber, 668 mg sodium, 201 mg cholesterol

This recipe originally appeared in the April 2015 issue of Dr. Oz The Good Life.

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