September is Better Breakfast Month. I have always heard that breakfast is the most important meal of the day. It makes sense, after fasting all night, breakfast can kick-start your energy level. This breakfast burrito is easy and filling. Try experimenting with different ingredients for a whole new culinary breakfast experience. ENJOY!
1 medium red bell pepper – seeded and diced
4 medium button mushrooms – sliced
2 scallions — chopped
1/2 cup corn kernels, fresh or frozen and thawed
2 tablespoons chopped cilantro
1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 eggs beaten
1/4 cup shredded low-fat provolone or Swiss cheese
2 10 inch flour tortillas
Heat a lightly sprayed nonstick skillet. Add the pepper, mushrooms, and
scallions and saute for 5 to 7 minutes. Stir in the corn and seasonings
and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium
heat, stirring frequently. When the eggs are completely cooked (fluffy,
not brown), remove from the heat and fold in the cheese.
Warm the tortillas over a burner or pan and then place on 2 plates. Spoon
the egg mixture into the center of each tortilla, forming logs. Roll the
tortilla around the mixture and serve with salsa!
Makes 2 servings