Ingredients
Ingredients for Toppings:
- 2 Tbsp Pico de Gallo optional
- 6 whole wheat tortilla
- 2 Tbsp cheddar cheese , shredded
- 2 Tbsp Greek yogurt
Ingredients for Scrambled Eggs:
- 3 large Egg Whites
- 3 large eggs
- 1/4 cup low-fat milk , (or water)
- 1/4 tsp salt
- 1/4 tsp pepper
Ingredients for Veggie Toppings:
- 5 oz Baby Spinach
- 1/4 green bell pepper
- 1/2 cup white button mushrooms
- 2 Tbsp olive oil
Directions
Mise En Place
- Wash and dry produce.
- Measure out all ingredients.
- Chop the vegetable toppings as needed
Prepare the recipe
- Whisk the scrambled egg ingredients together with a whisk or fork in a medium sized bowl.
- Heat 1 tsp of the oil in a medium non-stick skillet and add vegetables, sauté until just cooked, remove from the pan and set aside.
- Heat the other 1 tsp of the oil in a medium non-stick skillet and add egg mixture, as the curds form, gently use a spatula to mix the eggs. Cook thoroughly.
- Fill each tortilla with eggs, vegetables, and cheese. Roll and top with yogurt and pico de gallo.(if using)
Serve
- Serve warm and enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Egg yolks are an excellent source of choline.
The word burrito translates as “little donkey” from Spanish.
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