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Cooking with Katherine: Back to school Egg Burrito


Last updated 8/30/2011 at Noon

Do you find yourself not having time to fix your own breakfast and driving thru your favorite fast food restaurant? If you said yes, you are not the only one. I was reading an article about a lady who said her son was gaining weight and the reason she thought had to do with eating these high calorie egg wraps. Did you know she found out this particular egg wrap her son was eating on a daily bases, was only 760 calories, 49 grams of fat, 39g carbs, and 1700mg sodium.

I would say that would put a few pounds on me for sure after awhile.

Today I have a recipe for a make-over Egg Burrito. This recipe will cut the calories in half! The fat is 14g, 30 carbs, and 689mg sodium. Would you say much healthier?

The good news is you can make them one day and keep the rest of them in the refrigerator for up to three days. Just wrap in foil and reheat in a toaster oven for five minutes, or take the foil off and stick in a microwave for two minutes.

If you’re eating on the run then stick your burrito in a parchment sleeve it makes a burrito the perfect to go breakfast. Happy eating!

Egg Burrito

½ cup chopped green onions

2 slices of Turkey Bacon cut into matchsticks

1 link of chorizo, quartered lengthwise and thinly sliced crosswise (3.25 oz.)

1 large tomato, chopped

Salt and pepper

4 eggs, plus 4 egg whites beaten together

6 small (7-inch) Whole Wheat Tortillas (half the sodium of white)

4 oz. shredded 50 percent reduced-fat Monterey Jack Cheese

In a large nonstick skillet, heat 1 tab. of butter over medium heat. Add the green onions, chorizo and bacon and cook, stirring occasionally, until the onion is tender and golden, about five minutes. Stir in the tomato and lightly season with salt and pepper. Add the eggs and stir to scramble the mixture, continually scraping the bottom of the pan until just cooked through but still moist, one to two minutes. Transfer to a shallow bowl and let cool.

Arrange the tortillas on a work surface. Divide half the cheese among the tortillas, placing it on the upper half of each. Top with the egg mixture and the remaining cheese. Fold up the bottom half of each tortilla over the filling, then fold in the two sides. Wrap the burritos individually in a parchment sleeve if eating right away, or wrap in foil for later.

Katherine Aras

Look Who’s Cooking Now



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