Breakfast Burrito

Ingredients

2 egg whites, with a dash of yolk for color, but be conscious of your own cholesterol value. My total cholesterol is 170.

2 strips turkey bacon, low-fat but has high sodium so be conscious if you are hypertensive or have high blood pressure.

1 slice of Veggie Slices, a soy based food that is good for melting. My pick is Cheddar flavor with jalapeno. Each slice is individually wrapped and has NO cholesterol or lactose.

1 low carb-low fat wrap

Directions

Frying pan on the stove to heat it up on medium to low heat. Spray the pan with low fat cooking spray. Lay the bacon on the pan and cook until golden brown. Remove bacon. I clean my pan. Sometimes, if I’m lazy and I’m in a hurry, I scramble the eggs directly in the pan. Chad would kill me because the grease tends to turn eggs a brownish color. I don’t mind but he does. After you cook your eggs, remove them and lay the wrap in the pan. In the center of the wrap, place your scrambled, cooked eggs in the center along a line and place your crispy bacon on top. You can either tear up your Veggie Slices, like I do, or simply place the slice on top and then fold the edges of the wrap on to themselves. Press down firmly so that the slice melts and adheres to your eggs and bacon. Remove from pan and eat. I swear, it’s easy and delicious. So delicious that I ate it before I got to take a picture of it. I love dry, crunchy food, but Chad is more the moist and juicy. So I add a dollop of salsa to his plate so he can dip his burrito into the salsa in between bites.

About 300 calories

About these ads