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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Another in the Otterpond series of breakfast burritos. This comes from Easter dinner leftovers of HoneyBaked Ham. A great low-cal, cook ahead breakfast on the go type of recipe. Ingredients:
4 oz ham, diced |
1 cup eggbeaters (4 eggs) |
1/4 cup carnation evaporated milk |
salt and pepper to taste |
5 tbsp salsa |
4 oz sharp cheddar cheese, shredded |
1/4 cup green pepper, diced |
1/4 cup red pepper, diced |
1/4 cup onion, diced |
6 whole wheat tortillas |
Directions:
1. Spray 9 skillet with Pam and heat to medium - 5
2. Saute onion, green and red peppers till slightely softened.
3. Add ham to the veggies to heat up
4. Whisk egg, milk, salt and pepper well.
5. Pour egg mixture over top of veggies and reduce heat to - 3. This can cook as one big omelet which will make dividing it very simple.
6. On each tortilla spoon 1 tbsp of salsa and spread evenly
7. Distribute 1 oz each of the shredded cheddar cheese on each tortilla
8. When eggs are firm, take off the heat and divide the mixture evenly putting a part on each tortilla.
9. Roll the tortilla's up burrito style.
10. I wrap these in a sheet of wax paper and take to the office for breakfast during the week. They heat up in the microwave on high for about a minute.
11. Nutrition Info
12. Servings 6
13. Per Serving
14. Calories 233.67
15. Fat 11.38
16. Carbs 18.77
17. Protein 18.4
18. Fiber 7.57
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