Breakfast Burrito (Ww)

"We enjoyed these -- my ds had 3! Only 4 pts/serving. I used egg beaters instead of the egg whites (as in the ingredients). Recipe source: www.weightwatchers.com"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Starrynews photo by Starrynews
photo by Annacia photo by Annacia
Ready In:
30mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • In a skillet over medium heat, heat the oil and then add scallions, green pepper, tomato and garlic and saute for 5 minutes.
  • Add egg whites and whole eggs, cooking until eggs are scrambled (3-5 minutes). Remove from heat and stir in cheese, cilantro, salt and pepper.
  • Place tortilla on plate and spoon in 1/4 of mixture, roll up and place seam down in baking dish which was sprayed with Pam. Repeat with remaining tortillas.
  • Bake for 10 minutes and serve with sour cream and salsa.

Questions & Replies

  1. How many points? Is it freestyle partially?
     
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Reviews

  1. Wonderful! Served these "to go", so no salsa or sour cream -- but they were yummy on the way to work this morning! I've already had an email from DH confirming my findings: 5 stars! Thanks for posting! Made for Veg'n Swap August 2011!
     
  2. Delicious! I used some chopped jalapeno and chopped red pepper, corn tortillas, and garnished with some extra cilantro. Thanks for sharing! Veg*n Swap 33
     
  3. This is a great, healthy version of a classic! I pared the recipe down for one (using one egg and one egg white) and it made a great quick dinner bite between errands this evening! I skipped the cilantro as I can't stand the stuff, and instead to kick up the flavor I threw some sliced green olives in before wrapping. I also put the salsa inside the burrito since I was eating on the go. Delicious! Thanks for posting! Made for the VIP Chef in Veg*n Swap #21.
     
  4. Pulled this recipe out when we had overnight company the other day & it made for a wonderful, easy-to-prepare breakfast the next morning! Definitely something I'll plan on making again! Thanks for sharing the recipe! [Made & reviewed for the VIP chef in this month's Vegetarian/Vegan Recipe Swap 21]
     
  5. I used Eggbeaters Southwest flavor and red pepper (what I had) and they turned out to be a scrumptious brekkie. The only real change that I made was to micro the tortillas to soften them for nice rolling and as everything was hot didn't feel the need to bake them. Bravo ellie, this is so easy and so good I know that it will be enjoyed time and time again!
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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