Recipe: Breakfast burrito

Dietitian's tip: By using egg substitutes instead of whole eggs and substituting vegetables for sausage and cheese, you cut out much of the fat and cholesterol in this breakfast burrito.

SERVES 1

Ingredients

1/2 cup chopped tomato
2 tablespoons chopped onion
1/4 cup canned corn
1/4 cup egg substitute
1 flour tortilla, 6 inches in diameter
2 tablespoons salsa

Directions

In a small skillet, add the chopped tomato, onion and corn. Cook over medium heat until the vegetables are soft and moisture is evaporated. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes.

To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1 burrito
Calories	231	Cholesterol	1 mg
Protein	12 g	Sodium	519 mg
Carbohydrate	34 g	Fiber	4 g
Total fat	5 g	Potassium	525 mg
Saturated fat	1 g	Calcium	91 mg
Monounsaturated fat	2 g