California Breakfast Burrito Easy Recipe

California Breakfast Burrito

Entire recipe: 238 calories, 7.5g total fat (2.5g sat fat), 579mg sodium, 18g carbs, 4.5g fiber, 3g sugars, 25g protein You’ll Need: large microwave-safe mug, nonstick spray, microwave-safe plate Prep: 5 minutes • Cook: 5 minutes

Ingredients

• ¼ cup seeded and chopped tomato
• ¼ cup chopped mushrooms
• ½ cup (about 4 large) egg whites
• ⅛ teaspoon garlic powder
• Dash black pepper
• 2 tablespoons shredded part-skim mozzarella cheese
• 1 Clean & Hungry Whole-Wheat Tortilla (recipe and store-bought alternatives)
• 1 ounce (about 2 tablespoons) chopped avocado

Method

1. Spray a large microwave-safe mug with nonstick spray. Microwave tomato and mushrooms for 1 minute, or until slightly softened.
2. Blot away excess moisture. Add egg whites, garlic powder, and pepper. Stir, and microwave for 1 minute.
3. Mix in cheese. Microwave for 1 more minute, or until set.
4. Microwave tortilla on a microwave-safe plate for 10 seconds, or until warm.
5. Place egg scramble across the middle of the tortilla. Top with avocado.
6. Wrap tortilla up by first folding in one side (to keep filling from escaping) and then tightly rolling it up from the bottom.

MAKES 1 SERVING

To make the egg scramble in a skillet …
Bring a skillet sprayed with nonstick spray to medium heat. Add tomato and mushrooms. Cook and stir until slightly softened, about 2 minutes. Add egg whites, garlic powder, and pepper. Cook and scramble untilveggies are soft and egg whites are fully cooked, about 2 minutes. Remove from heat, and stir in cheese

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