Italian Breakfast Burrito - 35g Carbs, 2g Fiber, 3g Sugar
From: Better Homes and Gardens
Start to Finish: 25 minutes
2 Tbsp extra-virgin olive oil
2 cups fresh baby spinach, chopped
3 oz prosciutto, chopped
1/2 cup fresh basil, snipped
1 6-oz jar marinated artichoke hearts, drained
3 shallots, finely chopped
2 cloves garlic, minced
8 eggs
6 10-inch flour tortillas **Note
1/2 cup purchased basil pesto
1-1/2 cups shredded mozzarella cheese (6 oz) **Note
1 15-oz container refrigerated marinara sauce, heated
1. In a large skillet heat olive oil over medium heat. Add spinach,
prosciutto, basil, artichoke hearts, shallots, and garlic. Cook and
stir until spinach is wilted.
2. In a bowl whisk together eggs, dash salt, and dash ground black
pepper. Pour over vegetables in skillet. Cook over medium heat,
without stirring, until mixture begins to set on bottom and around
edge. With spatula or large spoon, lift and fold partially cooked
egg mixture so uncooked portion flows underneath. Continue cooking
2 to 3 minutes or until egg mixture is cooked through and still
glossy and moist. Remove from heat. Wrap tortillas in white paper
towels; heat in microwave oven on 100 percent power (high) for
30 to 60 seconds or just until warmed. Spread each tortilla with
pesto to within 1 inch of edge. Sprinkle cheese over pesto. Evenly
divide egg mixture among tortillas; roll up, tucking in ends.
Serve with warm marinara sauce.
Makes 6 servings
Nutrition facts per serving:
538 Calories, 32g Total Fat, 9g Saturated Fat, 9g Monounsaturated Fat,
3g Polyunsaturated Fat, 317mg Cholesterol, 1371mg Sodium, 35g Carbs,
3g Total Sugar, 2g Fiber, 27g Protein, 18% Vitamin C, 40% Calcium,
20% Iron
**Note: Use lower fat cheese as well as a low fat or low carb
tortila of your choice to improve overall nutrition.
Take care, Gloria