Wake up to a well-balanced breakfast wrapped up in a burrito! You’ll get a jump-start on your daily servings of vegetables and enough protein to give you energy until lunch.
6 whole-grain tortillas
1 tablespoon unsalted butter
1 medium green bell pepper, cut into strips
1 medium sweet onion, sliced and rings separated
8 ounces fresh mushrooms, sliced
1 pound fresh spinach
nonstick cooking spray
12 egg whites (You can also use 3 cups egg substitute.*)
Preheat oven to 225 F.
Wrap tortillas in foil. Set aside.
Heat skillet (with oven-safe handle) to medium-high heat. Add butter and allow to brown slightly. Then add green pepper strips, onion rings and mushroom slices. Cook for 5 minutes, stirring occasionally.
Add spinach and heat for 1 minute. Remove skillet from heat, cover with foil and place in the oven to keep warm. Also place foil-wrapped tortillas in the oven at this time.
Heat a small skillet sprayed with nonstick cooking spray over medium heat. Add egg whites and move eggs around with a heat-safe spatula until cooked through.
Remove vegetables and tortillas from oven. Divide vegetables and eggs evenly among tortillas. Roll ends and fold over the sides of tortillas to make burritos.