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Two breakfast egg wraps in foil on a cutting board, a small bowl of sour cream near them | Hurry The Food Up

Breakfast Egg Burrito

Course: Breakfast, Lunch
Cuisine: Mexican
Diet: Low Calorie, Dairy Free, Vegetarian
Time: Max 20 min
Calories: 150 - 450 kcal
Type: meal plan recipes, Members Only Recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Calories: 402kcal
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US Customary - Metric

Ingredients

Instructions

  • Whip the eggs until there are no streaks of white left. Season with salt.
  • Heat a non-stick skillet that has a similar size of the tortilla wrap and melt the butter over medium low heat. Add the eggs and cook them flat and undisturbed (kind of like a crepe) until they are set but slightly runny on the surface. Turn the stove off and add the cheese. Allow to melt on top.
  • Meanwhile, toast tortilla wrap directly over a medium low flame until warmed, puffy and lightly brown in some places, 5-10 seconds per side. If you only have an electric or induction stove, toast tortilla wrap in a dry skillet over medium-high heat (about 1 minute per side).
  • Slide the flat omelet on top of the tortilla and sprinkle with black pepper to taste. Top with cilantro leaves, red onion and yogurt. Fold the sides of the tortilla over the filling, then roll up to enclose.
    A round tortilla wrap, a flat omelet is on top with melted cheddar, cilantro, avocado, red onion and sour cream | Hurry The Food Up
  • Serve with tabasco or chipotle sauce.
    One breakfast burrito is on top of another wrapped in foil on a cutting board, a spoon and a small bowl of sour cream are on the right | Hurry The Food Up

Nutrition

Calories: 402kcal | Carbohydrates: 21g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 367mg | Sodium: 576mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1921IU | Vitamin C: 14mg | Calcium: 326mg | Iron: 3mg