VA HTK Breakfast Burritos

8 steps

Prep:10minCook:10min

Updated at: Thu, 17 Aug 2023 09:03:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories358.7 kcal (18%)

Total Fat17.8 g (25%)

Carbs35.1 g (14%)

Sugars5.7 g (6%)

Protein18.3 g (37%)

Sodium663.6 mg (33%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 teaspoonolive oil

½ cuponion

½ cupbroccoli

large, can substitute half of a 16-ounce block of soft or firm tofu, crumbled into chunks and pat dry with paper towels

¾ cupcheddar cheese

shredded

¼ cupsalsa

divided

410-inch whole-wheat tortillas

warmed in the microwave for 15-30 seconds

Instructions

Step 1

1. Heat a large nonstick skillet over medium heat.

Step 2

2. Add the oil and heat until shimmering.

Step 3

3. Add the onion, bell pepper, broccoli, and black pepper. Cook, stirring often, until tender, about 5-7 minutes.

Step 4

4. In a medium bowl, whisk the eggs together.

Step 5

5. Move the vegetables to the sides of the pan and pour the eggs into the middle. Scrape the bottom of the pan with a rubber spatula as the eggs cook, keeping the eggs in the middle and the vegetables on the sides.

Step 6

6. Once the eggs are cooked, mix in the vegetables and stir in the cheese. Remove the pan from the heat.

Step 7

7. Top each warmed tortilla with a quarter of the egg mixture and 1 tablespoon of the salsa. Wrap into a burrito and set aside. Repeat with the remaining tortillas, egg mixture, and salsa.

Step 8

8. Serve warm.