Hearty Tex-Mex Breakfast Burrito

After a week of indulgence, I have finally convinced myself I really need to get back on a healthy track.  Today, I made this Hearty Tex-Mex Breakfast Burrito for lunch.  It was flavorful, filling, and completely satisfying.  It was only 369 calories and had a whopping 42g of protein.  You may even want to share this with a friend or save half for another meal.

Hearty Tex-Mex Breakfast Burrito

four egg whites

1/2 cup mixed diced bell peppers (crimson, inexperienced and yellow)

1/4 cup small diced onion

2 pre-cooked turkey sausage, diced

1/4 cup small diced tomato

1 tablespoon chopped parsley

1/2 and 1/4 teaspoon Mexican Spice Mix

1 slice 2% American or Pepper Jack Cheese

2 low carb tortillas

salt

pepper

olive oil cooking spray

In a small bowl add egg whites and 1/4 teaspoon Mexican Spice Mix.  Use a fork or whisk to combine well, just until bubbles start to form.  Set bowl aside.

Place a 10″ frying pan over medium heat.  Spray with olive oil cooking spray, add peppers and onion and 1/2 teaspoon of Mexican Spice Mix.   Add  1/2 a pinch of salt and pepper.

Stir continuously until veggies start to become translucent.  Add sausage and about a tablespoon of water.

Continue stirring, once peppers are cooked, but not browned remove from heat and transfer to a medium bowl, cover with plastic wrap.

Return pan to medium heat, add egg white mixture and stir.

Once eggs start to come together add parsley and then tomatoes.

Once eggs are completely cooked add veggie mixture and stir well.

Divide eggs between 2 tortillas.  Add 1/2 slice cheese to each.

Fold tortillas and serve.

Click here for a printable version of this recipe – The Slow Roasted Italian.com

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