Breakfast Burrito
Getting a protein and veggie breakfast quickly is easy with the microwave – try this burrito stuffed with egg, spicy diced tomatoes and corn.
Serves
1
Prep time 5 minutes
Cook time 2 minutes
Ingredients
2 egg whites [or 1 large egg]
3 Tbsp. from a 15.25oz. can Del Monte® No Salt Added Whole Kernel Corn, drained
1 large flour tortilla, 7 to 8-inch
3 Tbsp. from a 14.5oz. can Del Monte® Petite Cut Diced Tomatoes with Green Chilies
2 Tbsps. shredded low fat sharp Cheddar cheese
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Directions
Coat a 6 oz. microwave-safe glass or ceramic ramekin with non-stick cooking spray. Add egg and beat with fork until well blended. Stir in corn. Cover egg mixture and microwave on HIGH 2 minutes or until eggs are just set. Remove from microwave.
Microwave tortilla on HIGH 15 seconds. Cut egg mixture in half and place egg halves down center of tortilla. Spoon tomatoes evenly over eggs and sprinkle with cheese. To serve, fold up tortilla bottom and two sides to overlap slightly.
NOTE: Cover and refrigerate remaining corn and tomatoes for later use.
VARIATION: For a Mediterranean-Style Breakfast Burrito, prepare recipe as directed, except replace tortilla with 1/2 pita bread round and replace Cheddar with reduced fat feta.