Ingredients
- 2 tablespoons pico de gallo
- 6 whole wheat tortilla
- 2 tablespoons cheddar cheese, shredded
- 2 tablespoons plain non-fat Greek yogurt
- 3 large egg whites
- 3 large eggs
- 1/4 cup low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 ounces baby spinach, washed and chopped
- 1/4 green bell pepper, diced
- 1/2 cup white button mushrooms, washed and chopped
- 2 tablespoon olive oil
Directions
Whisk the scrambled egg ingredients together with a whisk or fork in a medium sized bowl.
Heat 1 teaspoon 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 teaspoon 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.
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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