Kick off your day with this quick protein packed brunch recipe.
¼ cup egg beaters
¼ tablespoon southwest chipotle seasoning blend
1 (6”) whole wheat tortilla
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons canned no-salt-added black beans, rinsed and drained
2 tablespoons refrigerated fresh Pico de Gallo or chopped tomato
1. Coat a medium nonstick skillet with cooking spray. Preheat over medium heat. Add egg beaters and chipotle seasoning blend. Cook without stirring until egg begins to set on the bottom and around the edge. Use a spatula to lift and fold the egg so that the uncooked portion flows underneath. Continue cooking until egg is cooked through but still moist.
2. Immediately spoon egg on top on side of the whole wheat tortilla. Top with cheese, beans, and Pico de Gallo. Fold tortilla over filling.
3. Wipe skillet with a paper towel and coat with cooking spray. Preheat over medium heat. Cook tortilla for 2 minutes or until tortilla is brown and filling is heated through, turning once.
Amount per Serving
Total Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 4g
Recipe adapted from Diabetic Living