Scrambled Egg Burritos

Top flour tortillas with scrambled eggs, cheese, chopped tomato, and your favorite chunky salsa for Southwestern-style breakfast burritos. 

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Ingredients

·      2 large eggs, or equivalent egg substitute 

·      1 tablespoon 1% low-fat milk 

·      1 teaspoon chopped fresh cilantro

·      1/8 teaspoon kosher salt

·      Dash of coarsely ground black pepper

·      Cooking spray

·      1/2 teaspoon butter 

·      4 tablespoons reduced-fat shredded cheddar cheese, divided 

·      2 (8-inch) fat-free flour tortillas, heated 

·      4 tablespoons chopped seeded tomato, divided 

·      2 tablespoons bottled chunky salsa, divided

Directions

•  Whisk the first 5 ingredients (through pepper) in a medium bowl.
• Coat a medium nonstick skillet with cooking spray, and melt butter over medium heat. Add the egg mixture, and stir with a heatproof rubber spatula to scramble.
• Sprinkle 2 tablespoons cheese down the center of one tortilla; top with half of the scrambled egg, 2 tablespoons tomato, and 1 tablespoon chunky salsa.
•  Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.